Rice Cooker Method

Ingredients for About 500 ml

Dry rice kōji (乾燥米こうじ / Kansō kome kōji) 200 g
Hot water (お湯 / Oyu) 400 ml (About 60℃)

Tools
Rice cooker (炊飯器 / Suihanki)
Thermometer (温度計 / Ondokei)

How to Make
1. Break up the dry kōji, place it into the rice cooker pot, and add the hot water. Give the pot a couple quick stirs.
2. Leave the rice cooker lid open. Cover the cooker with a damp cloth. Turn on the cooker’s “warm” (保温) mode and leave it on for about six hours. Stir the kōji mixture once or twice during this time. If the temperature of the pot falls more than a degree or so below 60℃, close the lid to raise the temperature. It is important to keep the pot at 60℃.
3. When the kōji mixture takes on a slightly yellow color and develops a sweet taste, the amazake is done. Transfer the amazake to a storage container and let it cool. As soon as the amazake is down to room temperature, you can put it into a refrigerator, where it will keep for three days, or a freezer, where it will be good for 1-2 months.

Thermos Method

Ingredients for About 450 ml

Dry rice kōji (乾燥米こうじ / Kansō kome kōji) 150 g
OR Fresh kōji (生麹 / Nama kōji) 150-200 g
Hot water (お湯 / Oyu) 300 ml (About 60℃)

Tools
Thermos (保温魔法瓶/ Ho-ohn mahōbin) 500 ml capacity
Thermometer (温度計 / Ondokei)

How to Make
1. Pour hot water into the thermos. Let the thermos warm up, then discard the water. Break up the kōji and add it to the thermos.
2. Add 300 ml of hot water (60℃) to the thermos. Close the thermos and shake it. Place the thermos in a warm place.
3. After 3-4 hours, open the thermos and measure the temperature. If the temperature is below 60℃, pour the kōji mixture into a pot and warm it up on low heat. Once it is back to 60℃, pour everything back into the thermos. Set the thermos aside for another 3-4 hours.
4. When the kōji mixture takes on a slightly yellow color and develops a sweet taste, your amazake is done.

 

 

 

Recipe Developed by Machiko Tateno
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