Ingredients
The mash
- 200 gshort-grain white rice
- 500 mlwater, for cooking
- 200 gdried rice koji (kome kōji), broken up
- 300 mlwater, to loosen
To serve
- a pinch of salt
- grated fresh ginger
Directions
- Cook the rice with its water to a soft, wet porridge — considerably looser than table rice. Let it cool to 60°C (140°F), checking with a thermometer.
- Temperature is the whole recipe. Koji enzymes convert starch to sugar fastest between 55°C (130°F) and 60°C (140°F). Above about 65°C (150°F) the enzymes are destroyed and the mash will never sweeten; below 50°C (120°F) other bacteria get a foothold and it turns sour.
- Crumble the koji into the cooled rice and stir thoroughly, then stir in the 300 ml of water to loosen it to a thick porridge.
- Hold at 55–60°C (130–140°F) for 8–9 hours. A rice cooker on Keep Warm with the lid propped open on a chopstick is the usual method; a yogurt maker, a sous-vide bath or a vacuum flask preheated with boiling water all work. Stir once every couple of hours.
- It is ready when it tastes distinctly sweet, has gone slightly translucent and the grains have softened to mush. It should smell of sweet rice and chestnuts — never of alcohol or cheese.
- Blend smooth if you prefer it that way, or leave the grains in. Bring to a brief boil to stop the enzymes if you want it to keep, then refrigerate.
- Serve hot in small cups with a pinch of salt and a little grated ginger, thinned with hot water to taste. Refrigerated it keeps a week.
Technique
- Check the temperature with a thermometer rather than trusting an appliance’s setting. Most Keep Warm functions run hotter than 60°C (140°F) with the lid closed, which is why the lid is propped.
- This is amazake made from koji alone and contains no alcohol, which is why it is given to children at shrine visits. The other kind, made from sake lees (sakekasu), does contain alcohol.
- If it smells sour, alcoholic or unpleasant rather than sweet, discard it. A correct batch is unambiguous.
Substitutions
- Brown rice makes a nuttier, less sweet amazake and needs an hour longer.
- Cooked rice left over from a meal works, warmed through and loosened with water.
Variations
- Chilled and thinned as a summer drink, which is how it was originally taken.
- Blended with fruit as a smoothie base, or used to sweeten baking in place of sugar.
History
Recorded since the Kofun period as a summer stamina drink; sold at New Year shrine visits and the Doll Festival.
Frequently asked questions
What is Amazake?
Amazake is a drink from Japan: thick sweet rice drink from koji, alcohol-free; served hot at shrines. Recorded since the Kofun period as a summer stamina drink; sold at New Year shrine visits and the Doll Festival.
How long does Amazake take to make?
Amazake takes 15 min of preparation and 9 hr, mostly unattended of cooking. The recipe makes about 1 litre. It is rated medium to make.
What can I substitute in Amazake?
Yes, within limits. Brown rice makes a nuttier, less sweet amazake and needs an hour longer. Cooked rice left over from a meal works, warmed through and loosened with water.
What is the most important thing to get right in Amazake?
Temperature is the whole recipe. Koji enzymes convert starch to sugar fastest between 55°C (130°F) and 60°C (140°F). Above about 65°C (150°F) the enzymes are destroyed and the mash will never sweeten; below 50°C (120°F) other bacteria get a foothold and it turns sour.
