Amazake is a drink made with regular short grain rice and rice koji which is in a nutshell rice cultured with a mold known as aspergillus oryzae. Amazake like kombucha and miso is fermented. The fermentation process brings out the sugary starches in the rice and the resulting drink is like highly sweetened oatmeal. This drink has been part of the asian cultures for centuries. Here’s a recipe.

1 cup rice
4 cup water
1/2 cup koji

Rice cooker
A pot
A candy thermometer

Bring the one cup of rice to a boil in the four cups of water. Turn heat on very low and simmer for about 45 to 50 minutes. When the rice has become a porridge put into your rice cooker but don’t plug it in. Using a thermometer cool down the rice until it is between 50 and 60 degrees Celsius. When it reaches the correct temperature mix in the rice koji and plug in the rice cooker. Leave the cooker on keep warm. Every two hours wash a spoon with hot water and stir the rice repeating until ten hours pass. After those ten hours the mixture should be sweet. After 10 hours unplug the rice cooker and pour the rice into a measuring cup. Using a blender blend one cup at a time until smooth and put into a jar for storage or you can just use it right then. Be sure to only blend one cup at a time or the heat pressure from the rice will pop off the lid and leave you with a big ricey globby mess. I can tell you this from experience. The result should be thick like pudding and if you want a drink you dilute the amazake with an equal amount of water. More info on healthy foods like this at My Parents Site

Also here’s a link to the Japanese version

See you next time


Lunch Time

Today using some of the fine Japanese ingredients I bought at Nijiya Marketplace. I cooked Swiss chard in a mushroom/welsh onion cream sauce with rice on the side. I also brewed myself a fine cup of gyokuro sencha tea. For dinner I am planning on cooking a beef steak donburi bowl with wagashi for dessert. I will have to put a post on that later :). The wagashi I think I will make is a little pumpkin mochi recipe I found online. Here is a recipe for the Chard for those who have the munchies.

5 small mushrooms diced

A little grated ginger

One welsh onion chopped coarsely

A dash of mirin

Some sugar

Almond Milk

Half and Half

Chard Leaves

Combine everything except for chard leaves, half and half, and almond milk in a pan. Fry everything until well cooked and transfer to a pot. Add almond milk and let cook on low heat until milk is evaporated. Add about 1/4 cup half and half to the mixture and blend in a blender of with a hand blender. Once well blended Put the sauce in a pan and add the chard. Cook down the chard on high heat until evenly covered in sauce. Serve over rice and enjoy!


Japanese Version


Yesterday night for dinner I decided to make you guessed it ramen. From this post on every post in English will also be in japanese. In the ramen I cooked up some ramen noodles and put them in a bowl. Then I made a special soup broth courtesy of @runnyrunny999 and I added a few more secret ingredients. Finally I poured the soup over the ramen and topped the ramen with a hard boiled egg and some fried porkbelly seasoned with diced nori. Here’s a recipe for anyone adventurous who wants to try

Ramen Soup Recipe

1 cup water
1 tsp. Instant Dashi Granules
1/4 cup soy sauce
A little ginger
Sesame Oil
Salt & Pepper to taste
A little lemon juice
1/8 cup mirin

Boil the water and add the rest of the ingredients. Stir until combined and let simmer on low heat for 30 to 40 minutes. Cook the noodles according to package and add to the soup in a bowl. Garnish with whatever you like and enjoy!

Here’s a link to the Japanese Version