📝 About This Recipe
Amazake is a centuries-old Japanese 'superfood' beverage made through the magical alchemy of fermentation, where rice koji enzymes transform simple starches into natural glucose. This creamy, non-alcoholic elixir boasts a profound honey-like sweetness and a velvety texture without a single grain of added sugar. Rich in amino acids and enzymes, it is as much a probiotic powerhouse as it is a comforting, soul-warming treat.
🥗 Ingredients
The Base Grains
- 1.5 cups Short-grain Japanese white rice (Preferably Koshihikari or Sushi rice)
- 3 cups Filtered water (For cooking the rice porridge)
The Fermentation Starter
- 200 grams Rice Koji (Kome-Koji) (Dried or fresh malted rice inoculated with Aspergillus oryzae)
- 1/2 cup Cool filtered water (To lower the temperature of the cooked rice)
Flavor Enhancers & Serving
- 1 teaspoon Fresh ginger (Finely grated, for serving)
- 1 pinch Sea salt (To balance and brighten the sweetness)
- 1/2 cup Hot water or Nut milk (For diluting to desired consistency)
👨🍳 Instructions
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1
Thoroughly rinse the short-grain rice in a fine-mesh sieve under cold running water until the water runs clear, removing excess surface starch.
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2
Place the rinsed rice and 3 cups of water into a rice cooker or heavy-bottomed pot. Cook using the 'porridge' setting if available, or simmer gently until the rice is very soft and overcooked.
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3
Once the rice is cooked into a thick porridge, transfer it to the inner pot of a slow cooker or a clean thermal container. Let it sit for a few minutes.
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4
Crucial Step: Check the temperature of the rice porridge with a digital thermometer. It must cool down to 140°F (60°C) before adding the koji. If it is too hot, add the 1/2 cup of cool filtered water and stir.
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5
While the rice cools, break up the rice koji clumps with your hands into individual grains if using dried koji blocks.
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6
Once the rice reaches exactly 131°F–140°F (55°C–60°C), stir in the rice koji. Mix thoroughly to ensure the enzymes are evenly distributed throughout the porridge.
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7
Set your slow cooker to the 'Keep Warm' setting. Cover the pot with a clean kitchen towel instead of a lid to allow for slight ventilation and to prevent condensation from dripping back in.
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8
Maintain the temperature between 125°F and 140°F (50°C–60°C) for 8 to 10 hours. If the temperature exceeds 150°F, the enzymes will die; if it drops below 120°F, it may sour.
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9
Stir the mixture every 2-3 hours if possible. You will notice the mixture becoming thinner and smelling increasingly sweet as the fermentation progresses.
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10
After 8-10 hours, taste the amazake. It should be intensely sweet and the rice grains should be very soft. If it’s not sweet enough, ferment for another 2 hours.
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11
To stop the fermentation, transfer the mixture to a saucepan and bring it to a brief simmer (optional), or simply cool it down quickly in an ice bath.
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12
For a smooth, modern texture, use an immersion blender to process the amazake until creamy. For a traditional 'chunky' style, leave it as is.
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13
Store in a sterilized glass jar in the refrigerator for up to 1 week, or freeze for up to 2 months.
💡 Chef's Tips
Temperature control is the most important factor; use a digital thermometer to ensure you stay between 125-140°F. If your slow cooker 'Keep Warm' setting is too hot, prop the lid open with a wooden spoon to let heat escape. You can substitute white rice with brown rice for a nuttier, more complex flavor, though it may require a longer soak. Always use high-quality, fresh Rice Koji, as the quality of the starter determines the depth of the final sweetness. If the mixture develops a sour smell, the temperature was likely too low, allowing lactic acid bacteria to take over.
🍽️ Serving Suggestions
Serve hot in a small ceramic cup with a tiny mound of freshly grated ginger on top to cut through the sweetness. Dilute with equal parts hot water or unsweetened soy milk for a comforting morning beverage. Use it as a natural sweetener in smoothies, oatmeal, or even as a marinade for grilled fish (like Black Cod). Drizzle over fresh strawberries or use as a dip for fruit skewers as a healthy dessert. Blend with frozen bananas and a pinch of salt for a dairy-free 'Amazake Soft Serve' ice cream.