#16 — Sweets (amazake)

Pour fresh amazake over your usual cereal and the bowl tastes richer. Cold doesn't inactivate the enzymes, so freezing is fine.

Coconut and pineapple ice

A tropical combination that tastes like summer. It's best with some of the pineapple's texture left.

Ingredients (4 servings) 120 g pineapple; 15 g raisins; A (100 ml fresh amazake, 100 ml coconut milk); a little mint

Directions

1. Blend A.
2. Add the raisins and coarsely chopped pineapple and blend again, just until the pineapple is lightly crushed.
3. Pour the mixture into a zip-top bag and freeze until firm. Knead the bag now and then to work in some air, then freeze again until firm. Serve in a bowl and garnish with mint.

Prune and apricot soy gelato

The gentle tartness of the fruit comes through in every bite.

Ingredients (4 servings) 5 pitted prunes; 7 dried apricots; A (200 ml fresh amazake, 50 ml unsweetened soy milk); a little mint

Directions

1. Set aside a little of the prunes and apricots for garnish. Blend the rest of the fruit with A.
2. Pour the mixture into a zip-top bag and freeze until firm.
3. Knead the bag now and then to work in some air, then freeze again until firm. Serve in a bowl and garnish with the mint and the reserved prune and apricot.

Blueberry frozen yogurt

A lightly sweet frozen treat with a vivid color and a refreshing, icy texture.

Ingredients (one 13 × 18.5 cm pan) 50 g blueberries, 150 ml plain yogurt, 7 Tbsp fresh amazake, 3 Tbsp honey

Directions Mix all the ingredients, crushing the blueberries as you go, and pour into the pan. Cover with plastic wrap and freeze until firm, then cut into bite-size pieces.

Mixed berries and granola

Pour fresh amazake over your usual cereal and the bowl tastes richer.

Ingredients (1 serving) 60 g frozen mixed berries, 50 g granola, 4 Tbsp fresh amazake, a little mint

Directions Put the granola and mixed berries in a bowl and pour the fresh amazake over them. Garnish with mint.

Apple and mikan

A nice balance of tart and sweet. Leave it in the refrigerator overnight and the flavors meld further as fermentation continues.

Ingredients (1 serving) 1/4 apple, 1/2 mikan (mandarin orange), a little lemon juice, 4 Tbsp fresh amazake, a little mint

Directions

1. Core the apple and remove the stem. Peel the mikan and remove the membranes.
2. Cut both into bite-size pieces and put them in a bowl.
3. Pour on the lemon juice and fresh amazake and garnish with mint.

Vietnamese-style zenzai with coconut, edamame, and fresh amazake

Zenzai is a Japanese sweet soup with rice dumplings. This summer version borrows from chè, the familiar Vietnamese dessert, and uses edamame and tropical fruit.

Ingredients (2 servings) 20 g shiratamako (glutinous rice flour); 20 ml water; A (100 g edamame (frozen, thawed, shelled, and thin skins removed), 200 ml coconut milk, 4 Tbsp fresh amazake, 1 tsp honey); fruit of your choice (watermelon, pineapple, and so on)

Directions

1. Add the water to the shiratamako and mix by hand. Divide the dough into 4 pieces and roll them into balls. Drop them into boiling water, and when they float, transfer them to cold water.
2. Blend all of A, edamame included, until smooth.
3. Pour the edamame-coconut mixture into bowls and add the dumplings and the cut-up fruit.

Crushed coffee jelly

Thick fresh amazake clings to the jelly, so each bite is more satisfying.

Ingredients (2 servings) 250 ml strong brewed coffee (or 1 Tbsp instant coffee dissolved in 250 ml hot water); 5 g gelatin, softened in 50 ml water; A (5 Tbsp fresh amazake, 2 Tbsp unsweetened soy milk, 1/2 Tbsp rum, 1/2 tsp shio koji (salt koji)); a little mint

Directions

1. Microwave the softened gelatin at 500 W for 15 seconds to dissolve it.
2. Let the coffee cool until it's no longer steaming hot, add it to the gelatin, and mix well. Pour into a pan and refrigerate until set.
3. Break up the jelly lightly with a spoon and transfer it to a bowl. Mix A well, pour it over the jelly, and garnish with mint.

Fruit cocktail jelly

A pretty, cocktail-style jelly that's great for a party. Pour in sweet lemon-lime soda and it becomes a fruit punch.

Ingredients (2 servings) 250 ml fresh amazake; 5 g gelatin, softened in 50 ml water; fruit of your choice (strawberries, kiwi, blueberries, and so on)

Directions

1. Microwave the softened gelatin at 500 W for 15 seconds to dissolve it.
2. Add the fresh amazake and mix well. Pour into glasses and refrigerate until set.
3. Top with the cut-up fruit.

Orange jelly

Tartness plus the mellow sweetness of fresh amazake makes for a gentle jelly.

Ingredients (2 servings) 250 ml unsweetened orange juice; 5 g gelatin, softened in 50 ml water; 2 Tbsp fresh amazake; blueberries as needed

Directions

1. Microwave the softened gelatin at 500 W for 15 seconds to dissolve it.
2. Add the room-temperature orange juice and the fresh amazake and mix well.
3. Pour into glasses, refrigerate until set, and garnish with blueberries.

Orange chocolate parfait

The scent of orange keeps it fresh and balanced. For a more grown-up flavor, add orange liqueur.

Ingredients (2 servings) A (2 Tbsp cocoa dissolved in 2 Tbsp hot water, 2 Tbsp fresh amazake, 1 tsp orange juice); B (100 g mascarpone, 2 Tbsp fresh amazake); 1/4 orange; 10 g brown-rice flakes; orange and mint for garnish, as needed

Directions

1. Mix all of A. Separately, mix all of B.
2. Peel the orange, remove the membranes, and cut it into bite-size pieces. Put the brown-rice flakes in a glass, then layer A, the orange, and B. Garnish with orange and mint.

Light tofu and strawberry parfait

Gently sweet and made with tofu, this is a nice one for guests or a party.

Ingredients (2 servings) A (3 strawberries, 1/2 Tbsp fresh amazake); B (30 g yogurt, 1 tsp fresh amazake, 1/2 tsp maple syrup, 30 g cream cheese); C (30 g silken tofu, 1/2 tsp maple syrup, a little vanilla extract); 2 strawberries, sliced; 10 g brown-rice flakes; strawberries and mint for garnish, as needed

Directions

1. For A, crush the strawberries, add the fresh amazake, and mix well. For B, mix all the ingredients well. For C, blend all the ingredients.
2. Layer in a glass: A, then the brown-rice flakes, B, the sliced strawberries, and C. Garnish with strawberries and mint.

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.