Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, how to make amazake (japanese yogurt). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
How to make Amazake (Japanese Yogurt) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. How to make Amazake (Japanese Yogurt) is something which I’ve loved my whole life. They’re fine and they look wonderful.
Add the rice koji and mix until well blended. If your rice koji is sheet shaped, crush into pieces beforehand. You can buy rice koji (including one above from Cold Mountain) at Japanese grocery stores (refrigerated section near miso), or Amazon. Amazake is a type of traditional Japanese sweet drink, and nutrient-dense superfood.
To get started with this recipe, we have to prepare a few ingredients. You can cook how to make amazake (japanese yogurt) using 3 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make How to make Amazake (Japanese Yogurt):
- Prepare 100 g fermented rice (Komekoji)
- Make ready 100 g steamed rice or glutinous rice
- Prepare 300 ml water
Bring the dried rice to a boil in a large pot of water. Cook until soft, then drain off the excess water. To make Amazake, Koji works as an enzyme to start the fermentation process by breaking down the complex carbohydrates into simple sugars. At this temperature it kills the fungus and will stop fermenting and increase the risk of spoilage.
Instructions to make How to make Amazake (Japanese Yogurt):
- Heat 300ml water and 100g steamed rice put on mid heat.
- When (1) comes to boil turn off the heat.
- Wait for one min then put 100g fermented rice into the pot.
- Mix well heat to 60 degrees then turn off the heat※the temputure do not go over 70 ※
- Pour it to the thermos bottle.
- Keep warm it for 3hours.※Have to keep between 50 and 69 degrees.
- After 3hours check the temputure, if it is under 60 degrees reheat to 60.
- Leave it for 3hours again keep warm between 50℃ and 69℃.
- It's done!!
To make Amazake, Koji works as an enzyme to start the fermentation process by breaking down the complex carbohydrates into simple sugars. At this temperature it kills the fungus and will stop fermenting and increase the risk of spoilage. Amazake, which means "sweet alcohol" (Ama : sweet, zake : alcohol) in Japanese, is Japanese traditional beverage that has been popular since ancient times. Amazake Wiki We drink it as it is or use it for cooking as sugar substitute, like adding to desserts, dressing and marinade etc. If you have a yogurt maker or a Rice Cooker, you're done.
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