📝 About This Recipe
Step into the soul-soothing world of Japanese fermentation with this velvety, naturally sweet rice nectar. Known as 'drinkable IV' in Japan due to its dense concentration of enzymes and probiotics, Amazake is a non-alcoholic marvel crafted from just rice, water, and Koji spores. This recipe delivers a creamy, honey-like sweetness that is entirely sugar-free, offering a comforting warmth in winter or a refreshing probiotic boost when chilled in summer.
🥗 Ingredients
The Fermentation Base
- 1 cup Short-grain Japanese White Rice (high-quality Koshihikari or sushi rice preferred)
- 3 cups Filtered Water (for cooking the rice porridge)
- 1/2 cup Cold Filtered Water (to cool down the rice after cooking)
- 200 grams Kome Koji (dried rice koji, broken into individual grains)
Flavor Infusions & Adjustments
- 1 teaspoon Fresh Ginger (finely grated for a spicy kick)
- 1 pinch Sea Salt (to balance and enhance the natural sweetness)
- 1/2 cup Warm Water (optional, for thinning to desired consistency)
Optional Toppings
- 1/4 teaspoon Ground Cinnamon (for a warming aroma)
- 1/2 teaspoon Yuzu Zest (or lemon zest for brightness)
- 1 pinch Toasted Black Sesame Seeds (for a nutty finish)
👨🍳 Instructions
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1
Rinse the short-grain rice under cold running water until the water runs clear. This removes excess starch and ensures a cleaner flavor profile.
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2
Place the rinsed rice and 3 cups of filtered water into a heavy-bottomed pot or a rice cooker. If using a pot, bring to a boil, then reduce to a low simmer, covering tightly for 20 minutes to create a soft, overcooked porridge (Okayu).
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3
Once the rice is cooked and very soft, stir in the 1/2 cup of cold filtered water. This is a critical step to lower the temperature of the rice quickly.
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4
Use a digital thermometer to check the temperature of the rice porridge. It must be between 125°F and 140°F (50°C - 60°C). If it is hotter than 140°F, it will kill the Koji enzymes; if cooler than 125°F, it may sour.
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5
While the rice cools, take your dried Kome Koji and rub it between your palms to break up any clumps into individual grains.
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6
Stir the Koji into the warm rice porridge until thoroughly incorporated. The mixture will look quite thick at this stage.
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7
Transfer the mixture to a clean slow cooker or a thermal flask. If using a slow cooker, set it to the 'Keep Warm' setting and leave the lid slightly ajar to prevent overheating.
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8
Cover the top of the slow cooker with a clean kitchen towel and place a thermometer inside the mixture. Monitor periodically to ensure it stays within the 125°F-140°F range.
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9
Let the mixture ferment for 8 to 10 hours. Every 2-3 hours, give it a gentle stir to distribute the heat and enzymes evenly.
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10
After 8 hours, taste the Amazake. It should be remarkably sweet and have a pleasant, fermented aroma. If you want it sweeter, ferment for another 2 hours.
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11
Once fermentation is complete, transfer the mixture to a blender and pulse briefly for a chunky texture, or blend thoroughly for a smooth, creamy beverage.
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12
Pour the Amazake into a saucepan and bring to a very brief simmer (about 175°F) to stop the fermentation process, which helps preserve the flavor for storage.
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13
Stir in a pinch of sea salt and the grated ginger if desired. Serve warm in small ceramic cups or chill in the refrigerator for a cold treat.
💡 Chef's Tips
Temperature control is the most vital aspect; use a digital thermometer to ensure you stay below 140°F to keep the enzymes alive. If your Amazake turns sour, the temperature likely dropped too low, allowing lactic acid bacteria to take over; keep it consistently warm. For a deeper flavor, you can use brown rice, but it will require a longer soaking time and will result in a grainier texture. Store your finished Amazake in a glass jar in the fridge for up to one week, or freeze it in ice cube trays for long-term use in smoothies. If the mixture is too thick to drink, simply dilute it with a little hot water or nut milk before serving.
🍽️ Serving Suggestions
Serve steaming hot in a small cup with a dollop of freshly grated ginger to soothe a sore throat. Blend with frozen berries and a splash of almond milk for a probiotic-rich breakfast smoothie. Use it as a natural sweetener in your morning oatmeal or chia pudding instead of honey or sugar. Enjoy it chilled over ice with a squeeze of yuzu or lime for a refreshing summer afternoon pick-me-up. Stir a tablespoon into your miso soup to add a complex, sweet depth that balances the salty miso.