Amazake is a -naturally sweet- cream from rice, with a long tradition in Japan, the place of its origin.
\nIt is traditionally mixed with water and ginger juice and consumed as a warm beverage, to help relax after a long tiring day.
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In Western \u00a0gastronomy, its use can really give endless solutions, since it is an ideal natural substitute for dairy and sugar at the same time.
\nIt acts as a binder, gives a creamy taxture and sweet taste in custards, cakes, puddings, ice creams, as well as breads, sauces, marinades, pickles and many more applications.<\/p>\n
It is produced by a fermentation process, where cooked brown rice (+mochi brown rice) is mixed with Koji rice (fermented white rice with Aspergillus oryzae).
\nIt is left to ferment in a warm place for 8-10 hours. It is then ready!<\/p>\n
Its intense sweetness results from the digestive enzymes in Koji rice, which break down the complex carbohydrates of brown rice into simple, easy-to-digest sugars.<\/p>\n
Amazake is a product without:<\/p>\n
Except for the fact that it is\u00a0an ideal substitute for sugar<\/strong>, Amazake\u00a0is rich in:<\/p>\n <\/p>\n Due to the enzymatic activity, it converts:<\/p>\n Therefore, Amazake supports digestion, it is very nutritious and calms nervous system.<\/p>\n Traditionally it is used as a food for children and breast-feeding women, gives strength and promotes breast milk production.\n
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\nConsumed as a warm beverage help children and adults to relax.\u00a0<\/p>\n","protected":false},"featured_media":1987,"parent":0,"template":"","etiketes-proionton":[],"katigories-proionton":[494],"class_list":["post-4019","proionta","type-proionta","status-publish","has-post-thumbnail","hentry","katigories-proionton-special-macrobiotic-products"],"acf":[],"yoast_head":"\n