Difference between revisions of "Amazake"

Revision as of 11:12, 8 December 2013

Amazake 甘酒?, is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using koji and the koji mold Aspergillus oryzae (麹 kōji?) that includes miso, soy sauce, and sake. See also : Fermented food

Special Precautions of Amazake

Benefits and uses of Amazake are

Amazake is high in fiber and complex carbohydrates, as well as the B vitamins niacin and thiamin, and is low in fat. Amazake is the perfect food for people suffering from poor digestion, since it is pre-digested by the traditional fermentation process. It is also considered an excellent food for young children. Like miso, amazake has an abundance of active enzymes that pre-digest proteins, fats, and complex carbohydrates into simple amino acids, fatty acids, and simple sweet sugars. In fact, the strong enzymatic action of amazake is used in making several traditional Japanese pickles.

Since Mitoku amazake is made with whole brown rice and brown rice koji, it contains all the beneficial nutrition of brown rice. Whole brown rice contains a generous supply of B vitamins, plus calcium, phosphorus and iron. Also, because the Mitoku process leaves the rice germ intact, our amazake contains important fatty acids not found in highly processed commercial amazake.

References