How to make Amazake (Japanese Yogurt)
How to make Amazake (Japanese Yogurt)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, how to make amazake (japanese yogurt). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook how to make amazake (japanese yogurt) using 3 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make How to make Amazake (Japanese Yogurt):
  1. Prepare 100 g fermented rice (Komekoji)
  2. Take 100 g steamed rice or glutinous rice
  3. Prepare 300 ml water

Making amazake with koji rice and rice. Bring the dried rice to a boil in a large pot of water. Cook until soft, then drain off the excess water. You can buy rice koji (including one above from Cold Mountain) at Japanese grocery stores (refrigerated section near miso), or Amazon.

Steps to make How to make Amazake (Japanese Yogurt):
  1. Heat 300ml water and 100g steamed rice put on mid heat.
  2. When (1) comes to boil turn off the heat.
  3. Wait for one min then put 100g fermented rice into the pot.
  4. Mix well heat to 60 degrees then turn off the heat※the temputure do not go over 70 ※
  5. Pour it to the thermos bottle.
  6. Keep warm it for 3hours.※Have to keep between 50 and 69 degrees.
  7. After 3hours check the temputure, if it is under 60 degrees reheat to 60.
  8. Leave it for 3hours again keep warm between 50℃ and 69℃.
  9. It's done!!

Cook until soft, then drain off the excess water. You can buy rice koji (including one above from Cold Mountain) at Japanese grocery stores (refrigerated section near miso), or Amazon. To make Amazake, Koji works as an enzyme to start the fermentation process by breaking down the complex carbohydrates into simple sugars. At this temperature it kills the fungus and will stop fermenting and increase the risk of spoilage. Amazake, which means "sweet alcohol" (Ama : sweet, zake : alcohol) in Japanese, is Japanese traditional beverage that has been popular since ancient times.

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