{"id":46314,"date":"2018-01-09T23:32:55","date_gmt":"2018-01-10T04:32:55","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46314"},"modified":"2018-01-09T23:32:55","modified_gmt":"2018-01-10T04:32:55","slug":"ama-zake%e7%8e%84%e7%b1%b3%e7%94%98%e9%85%92","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46314&lang=en","title":{"rendered":"Ama-Zake
\u7384\u7c73\u7518\u9152"},"content":{"rendered":"

\"\"<\/p>\n

This was my first time making and tasting Ama-zake.<\/p>\n

The literal translation of Ama-zake is “sweet Sake”, but it does not contain any alcohol.<\/p>\n

This is a popular drink in Japan usually served around new year, but I hear that it has become a popular drink and now a lot of people drink it all year around.<\/p>\n

\"\"<\/p>\n

To tell the truth, I’ve never been interested in Ama-zake until I saw this at a local Asian grocery store.<\/p>\n

This is called “Rice Koji”, one of the key ingredients (there are only three ingredients to make Ama-zake: rice koji, rice, and water).<\/p>\n

According to this site<\/a>, “rice koji” is cooked rice, inoculated with a certain kind of mold, and this mold is used to ferment the rice to create Ama-zake.<\/p>\n

\"\"<\/p>\n

This is what rice koji looks like.<\/p>\n

\"\"<\/p>\n

To make ama-zake, first you cook rice (I used brown rice) to make porridge.<\/p>\n

\"\"<\/p>\n

Puree the rice (it does not need to be pureed, but it is supposed to enhance the sweetening process when you use brown rice instead of white rice).<\/p>\n

\"\"<\/p>\n

Add the crumbled rice koji, cover, and let them do whatever they need to do.<\/p>\n

At this point, all you have to do is to keep the temperature between 55 and 60 degrees Celsius, for 8 to 10 hours.<\/p>\n

\"\"<\/p>\n

It definitely has some unique taste to it, and I can see this is one of those food\/beverages you either love it or hate it.<\/p>\n

I actually really liked it.<\/p>\n

It’s quite sweet as it is, so you usually add some water to it to balance the sweetness.<\/p>\n

It is categorized as a beverage, but there are some solids left, so I use a spoon and eat it like soup.<\/p>\n

\"\"<\/p>\n

I’ve been having ama-zake for breakfast the last few days, and I’m really liking this new habit.<\/p>\n

I add a little flaxseed meal or some kind of spice, like cinnamon, to it.<\/p>\n

Ama-zake is supposed to be really good for your health.<\/p>\n

My father drinks ama-zake everyday, and my family is convinced that daily intake of ama-zake is the reason why he has such a young-looking skin (he really does!).<\/p>\n","protected":false},"excerpt":{"rendered":"

This was my first time making and tasting Ama-zake. The literal translation of Ama-zake is “sweet Sake”, but it does not contain any alcohol. This is a popular drink in Japan usually served around new year, but I hear that it has become a popular drink and now a lot of people drink it all […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,28,29],"tags":[],"class_list":["post-46314","post","type-post","status-publish","format-standard","hentry","category-other","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46314"}],"version-history":[{"count":1,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46314\/revisions"}],"predecessor-version":[{"id":46323,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46314\/revisions\/46323"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}