What is amacake?

Amazake is a traditional Japanese drink made by fermenting rice that will provide a sweet and nutritious drink. The fermented drink is available in many special stores and can be found in health food stores because it has a high nutritional value. For people who suffer from lactose intolerance, Amakake is an excellent alternative to milk and can be used in various dishes except simple consumption.

To make the amacakak, rice saturated in Aspergillus oryzae , the type of fungus. The sponge is also known as Koji and is a key component in Japanese fermented foods such as sake, soy sauce and Mirin. After the sponge is taken, the rice is mixed with freshly boiled rice and leaves the incubation at about 130 degrees Fahrenheit (55 degrees Celsius) for about 14 hours. Koji breaks starches in sugars and incubation stops before sugars turn into alcohol. The mixture of this point is again similar to the porridge and is usually cleaned before sale. Sometimes it is available in this form and also with pHe is diluted as a fermented liquid. Some companies add aroma such as vanilla or chocolate, especially for markets outside Japan. Without stabilizers, Amakake is very destruction, so it should be kept under cooling and quickly used.

slightly fermented taste

In Japan, Amakake is often served with a warm pinch of grated ginger. It can also be used in desserts, added to smoothies or used as an alternative to milk in other dishes. The drink has a sweet, slightly fermented taste that many people resemble. The similarity of taste is not surprising, because Amacake is closely related to it. In fact, some sake companies distill the remnants of their breakrocess wings to create the type Amazake, which is the effective use of all their ingredients.

Sometimes people compare Amazake with rice milk or other grain milk. The grain milk process is similar, but in general is amakakE is not fermented and the milk of the grain. Both can be made at home, although Amakake is somewhat more complicated, because cooks should avoid promoting unwanted bacteria. Koji is available from several companies, often in the form of rice flour inoculated mushrooms. Both brown or white rice can be used to prepare amakake and cooks should first wash rice.