Amazake

You can make amazake in your rice cooker! All you need is rice koji, rice, and water to enjoy this delicious sweet drink.

Amazake
Photographed by Akio Takeuchi


Recipe by
Mari Kawai

Average

Healthy

Other

Ingredients (Approx. 500 ml)

  • 200 g rice koji (dry)
  • 180 ml rice
  • Water for cooking the rice

Directions

1

Prepare the gruel. Rinse the rice and drain. Place in the inner bowl of the rice cooker. Pour water up to the level for 3 rice cups and start the cooking process. (If your rice cooker has a setting for gruel, use that.) Transfer the gruel to a pot with a lid and set aside to cool to 60 degrees Celsius.

Advice

To activate the rice koji, the temperature must not be too hot or too cold.

2

Rub the rice koji between your palms to separate the grains.

Advice

As you gently rub and separate the grains, you'll start to get a whiff of the koji fragrance. Rubbing stimulates the rice koji and will promote fermentation when added to the gruel, enhancing the sweetness.

3

Add the rice koji to the gruel and mix with a wooden spatula until the temperature is about 50 degrees Celsius.

4

Place a cheesecloth over the pot and put the lid on slightly askew. Place in a pot cozy or wrap in a blanket and set aside for about a day.

Advice

The lid needs to be slightly askew to allow fermentation to occur.

5

Once the mixture is cream-colored and sweet, it's ready to drink. Transfer to a food storage jar and refrigerate.

Advice

Will keep for up to two weeks.

Tips

If using fresh rice koji the directions are the same as for dry rice koji. Just add to the gruel and start the fermentation process.