Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

    Home Meal Set

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 30(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 10(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 18(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 20(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

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Amazake

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Amazake (甘酒) comes in two types: one made from sake lees, as the name sake implies, and the other made from rice malt. The amazake introduced here is the latter type, based on rice malt. This type of amazake also has a medicinal role and is recommended when you feel tired or want to prevent colds. Amazake also contains dietary fiber and oligosaccharides, which help regulate the intestinal environment.

Ingredients (About 1L):

1 cup (200ml) Japanese rice
200g Koji *Rice mold
3 cup (600ml) Water *For making rice porridge
1.5 cup (300ml) Water *For lower the temperature of rice porrigde

Directions:

1. Wash the rice in plain water and transfer it to a rice cooker together with water and cook it.

2. Once the rice is done cooking, add another water and lower the temperature of the mixture of 60 ℃, which will allow the kome koji to become active.

3. Break up any lumps in the kome koji, add it to the rice and mix well.

4. Leave the lid of the rice cooker open and set the cooker to “warm”. Check the temperature of the mixture occasionally to keep it around 60℃. Stir occasionally and your Amazake will be done in 10 hours.

Related Video :

YUCa’s Tip :

1. Once your Amazake is done, keep it in the refrigerator.
2. Since Amazake should be good for a week, it can be frozen if you want to keep it longer.

Note : 

This recipe was first submitted in Mar 14, 2017 and resubmitted in Jun 24th, 2023 to reflect recipe revisions and additional photos.

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