flipAmazake — sweet fermented rice drink
Amazake — sweet fermented rice drink
Why this dish? The rice that Genmei's administration counted was also used for brewing: kōji, the ferment that converts starch to sugar, was already known at the Nara court. Amazake, sweet and non-alcoholic, accompanied rituals and warmed the palace mornings.
A thick, milky, naturally sweet drink made by letting kōji ferment sweeten warm rice. No alcohol, just the sweetness of the grain released.
Here is a drink that delights without troubling the mind — a precious thing for one who must keep a clear head to govern the Empire. We let the rice and its ferment rest together in the warmth of a night, and by morning, without any honey added, the grain has become sweet as milk. Drink it warm when the mists rise from the river: it comforts the body and soothes a heart weary of affairs.
- •Warm cooked rice — one portion (sweetening base)
- •Kōji ferment (inoculated rice) — equal amount to rice (saccharification)
- •Hot water — to desired thickness (dilution)
Amazake — sweet fermented rice drink
A thick, milky, naturally sweet drink made by letting kōji ferment sweeten warm rice. No alcohol, just the sweetness of the grain released.
Why this dish? The rice that Genmei's administration counted was also used for brewing: kōji, the ferment that converts starch to sugar, was already known at the Nara court. Amazake, sweet and non-alcoholic, accompanied rituals and warmed the palace mornings.
Here is a drink that delights without troubling the mind — a precious thing for one who must keep a clear head to govern the Empire. We let the rice and its ferment rest together in the warmth of a night, and by morning, without any honey added, the grain has become sweet as milk. Drink it warm when the mists rise from the river: it comforts the body and soothes a heart weary of affairs.
Ingredients (period version)
- Warm cooked rice — one portion (sweetening base)
- Kōji ferment (inoculated rice) — equal amount to rice (saccharification)
- Hot water — to desired thickness (dilution)
Ingredients
- Cooked rice — 200 g (sweetening base)
- Rice kōji — 200 g (ferment that releases sugar)
- Warm water (~60°C) — 400 ml (fermentation medium)
- Pinch of salt — 1 pinch (enhances sweetness (at serving))
Method
- Mix the cooked rice with warm water to reach about 55–60°C (never hotter, or the ferment dies).
- Add the kōji and stir well.
- Keep the mixture between 55 and 60°C for 8 to 10 hours (in a thermos, yogurt maker, or barely warm oven), stirring occasionally; it becomes sweet and milky.
- Blend for a smooth texture if desired, then serve warm with a pinch of salt.
How it was made : Amazake has its roots in Japanese antiquity; it is mentioned in ancient chronicles under the name 'one-night drink' (hitoyozake). The kōji ferment (Aspergillus oryzae), a pillar of all Japanese cuisine, was already mastered at this time.
The contemporary twist : Serve chilled in summer with a hint of grated ginger: the Nara court would surely have appreciated this refreshing contrast.
Genmei · Charactorium
