#18 — Variations (amazake)

The basic method, holding at 60°C (140°F) for 4 hours, is the same as in #12 — Japan’s easiest way to make fresh amazake (amazake). YOGURTiA is a handy tool for the job.

Sweet potato fresh amazake

An amazake with plenty of fiber and a gentle, chestnut-like sweetness. The koji breaks the sweet potato's starch down into sugar, and the color turns chestnut brown. Blend it if you want it smooth. This recipe uses steamed sweet potato, but roasted works too. As a guide, it keeps for about 1 week in the freezer or about 3 days in the refrigerator.

Ingredients (one easy-to-make batch) 200 g steamed sweet potato, 200 g dried rice koji, 300 ml hot water at 63–65°C (145–149°F). If using 200 g fresh rice koji, use 150 ml hot water.

Directions Peel the sweet potato, cut it into 2 cm cubes, and steam it. Put the sweet potato and rice koji in a container and pour in the hot water. Hold at 60°C (140°F) for 4 hours, and it's done.

Sweet potato with cream cheese

A simple, gently sweet dessert. The tang of the cream cheese is a good match.

Ingredients (2 servings) 80 g sweet potato fresh amazake; 35 g cream cheese; A (1 tsp honey, a little vanilla extract); 2 cinnamon sticks

Directions

1. Blend the sweet potato fresh amazake until smooth.
2. Mix the cream cheese and A well and spoon into glasses.
3. Pour the blended amazake over the cream cheese, chill in the refrigerator for about 30 minutes until set, and add the cinnamon sticks.

Ankoro mochi with tofu shiratama

A take on ankoro mochi (rice cakes coated in sweet bean paste): shiratama dumplings made with tofu and fresh amazake, generously topped with sweet potato fresh amazake.

Ingredients (2 servings) 40 g shiratamako (glutinous rice flour), 40 g silken tofu, 2 tsp fresh amazake, 4 Tbsp sweet potato fresh amazake

Directions

1. Put the silken tofu and fresh amazake in a bowl, add the shiratamako, and mix by hand. Adjust the amounts until the dough is about as soft as an earlobe, then roll it into balls.
2. Bring a pot of water to a boil and add the dumplings. When they float, transfer them to cold water.
3. Plate the dumplings and pour the sweet potato fresh amazake over them.

Dashi fresh amazake

Full of dashi umami. Use it in cooking, or eat it as is. This batch uses katsuobushi dashi (bonito stock). Cool the dashi to about 60°C (140°F) before mixing it with the rice koji, and don't let it go above 65°C (149°F), or the enzymes will stop working. In summer, serve it chilled.

Ingredients (one easy-to-make batch) 50 g dried rice koji, 900 ml katsuobushi dashi. If using 50 g fresh rice koji, use 450 ml katsuobushi dashi.

Directions Cool the dashi to 63–65°C (145–149°F). Crumble the rice koji well, put it in a container, and pour in the dashi. Hold at 60°C (140°F) for 4 hours, and it's done.

Chilled miso soup with plenty of aromatics

A chilled miso soup loaded with fresh aromatics, just right for summer. It's easy to put together at the table.

Ingredients (2 servings) 360 ml dashi fresh amazake, 1/4 block firm tofu, 1 Tbsp miso, a little cucumber, 1 myoga (Japanese ginger), scallions as needed

Directions

1. Slice the cucumber and myoga into thin rounds. Chop the scallions.
2. Pour the dashi fresh amazake into bowls and dissolve the miso in it.
3. Add the tofu, breaking it up by hand, and top with the cucumber, myoga, and scallions.

Chilled Chinese-style ochazuke

Ochazuke is rice with tea or broth poured over it, and this chilled version is a nice way to transform leftover rice. The aroma of sesame oil makes it appetizing.

Ingredients (2 servings) 360 ml dashi fresh amazake, 160 g cold cooked rice, 2 tsp light soy sauce, 2 shiso leaves, a few drops sesame oil, a sprinkle of white sesame seeds

Directions

1. Put the dashi fresh amazake in a bowl, add the soy sauce, and season to taste.
2. Put the rice in serving bowls, pour the seasoned amazake over it, and add the sesame oil.
3. Finish with the white sesame seeds and fine strips of shiso.

This article offers general information about everyday eating. It is not meant to diagnose, treat, or prevent any condition. If you have a medical condition or a food allergy, talk with a doctor or a registered dietitian.