Amazake
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Type | Plant milk |
---|---|
Course | Drink |
Place of origin | Japan |
Region or state | East Asia |
Associated cuisine | Japanese cuisine |
Created by | Kofun period in Japan |
Serving temperature | Warm, room temperature, or cold |
Main ingredients | Fermented rice |
Amazake (甘酒,
There are several
recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.[5][6] By another recipe, sake kasu is mixed with water and sugar is added.[6][7]
Amazake can be used as a
teahouses, and at festivals. Many Shinto shrines and Buddhist temples provide or sell it in the New Year.[8]
In the 20th century, an instant version became available.
Amazake contains many nutrients, including vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine.[9] It is often considered a hangover cure in Japan.[10] Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in natural food stores in the U.S. and Europe, as a beverage and natural sweetener.
Similar beverages include the Chinese gamju. In grape winemaking, must – sweet, thick, unfermented grape juice – is a similar product.
See also
- Akumochizake – Type of Sake
- Brown rice syrup – Sweetener derived from rice
- Choujiu
- Gamju– Korean equivalent of Amazake
- Jiuniang – Chinese equivalent of Amazake
- Must – similar product in winemaking
- Rice milk – Plant milk made from rice
- Rice pudding – Dish made from rice mixed with water or milk
- Small beer – Beer variety, with low alcohol content
- Sikhye
References
- ^ Goldbeck, David; Goldbeck, Nikki (October 1989). "Vegetarian Times" (146): 65.
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(help) - ^ Studarus, Laura. "Uncovering amazake: Japan's ancient fermented 'superdrink'". www.bbc.com. Retrieved 4 July 2022.
- ^ Shurtleff, W.; Aoyagi. A. 1988. Amazake and Amazake Frozen Desserts. Lafayette, California: Soyfoods Center. 69 + [52] pp.
- ISBN 9781948436564.
- ^ "Amazake-Sweet Ambrosia". Mitoku. Archived from the original on 27 September 2020. Retrieved 23 January 2010.
- ^ a b "Amazake". About.com. Archived from the original on 16 July 2011. Retrieved 23 January 2010.
- ^ "おうちで簡単 酒粕で甘酒の作り方 作り方・レシピ" [Simple at-home recipe to make sake kasu amazake]. クラシル (in Japanese). Retrieved 4 July 2022.
- ^ "正月に甘酒を飲むのはどうして?神社などで配られる理由" [Why is amazake drank on New Years? Here are the reasons why it is distributed by places such as shrines.]. SELECT PHARMACY(セレクトファーマーシー). 30 December 2020. Retrieved 4 July 2022.
- ISBN 978-0-8048-3594-7. Retrieved 13 May 2008.
- ^ Studarus, Laura (18 March 2020). "Uncovering amazake: Japan's ancient fermented 'superdrink'". BBC Travel. Retrieved 15 April 2023.
External links
- Shurtleff, William; Aoyagi, Akiko (2021). History of Amazake and Rice Milk (1000 BCE to 2021): Extensively Annotated Bibliography and Sourcebook (PDF). Lafayette, CA: Soyinfo Center. ISBN 9781948436557.
- Media related to Amazake at Wikimedia Commons