How interesting! I wonder if it would work in an Instant pot on the yogurt setting? I have seen packets of koji at our market but had no idea what to do with it! Now I have something new to try so thank you 💕💕
Absolutely! If you have a temperature setting of 60°C on your Instant Pot, you can make it. Give it a try and enjoy the process of making homemade Amazake. Happy cooking! 💕💕
Hello, I see some recipes like yours using only rice koji and water, but a few using additional rice besides rice koji and water. What is the difference in the end result? Thanks for the great channel, it's really informative and your nukazuke videos brought me here!
Thank you for your comment! I'm glad you enjoyed the nukazuke video! And thank you for watching the amazake video as well. As you rightly pointed out, there are two methods for making amazake: The first one is 'rice koji + water', which is the method I use. The other one is 'rice koji + rice + water'. Here's the difference between using rice and not using it: When rice is added: The rice itself brings sweetness, which is further enhanced through the fermentation process, adding a unique flavor profile. The amazake tends to have a slightly thicker texture, and you can feel the grains of rice. When rice is not added: Making amazake with only rice koji and water results in a clearer, purer sweetness and flavor, as there are no rice grains present. It has a smoother, more liquid texture. Also, one reason for adding rice is that rice koji is more expensive than rice, so adding rice can increase the volume of the amazake. Both methods can produce delicious amazake, so it depends on your preference! 😊 Personally, I enjoy the clear, smooth sweetness of just rice koji 😋
@@cookingJapan Thank you so much for the informative answer, I very much appreciate it! I'll try both of them starting without additional rice. Greetings from Sweden and good luck with your channel!
Hi, for some reason my amazake doesn't sweet at all I've tried a lot of methods but only succeeded at the first time but later all ten times I just failed
Hello! It sounds like your amazake isn't turning out sweet. The basic method for making amazake involves using rice koji and water, kept at 60°C for about 6 to 8 hours. Here’s how I make it: I use 300g of rice koji and 600ml of water (heated to 60°C). I usually let it ferment for 8 hours. If the fermentation time is too short, it may not become sweet. After 6 hours, taste it to see if it's sweet enough. If not, you can let it ferment for up to 8 hours for more sweetness. Temperature control is also very important. 60°C is ideal. If it’s below 55°C or above 65°C, it might not work well. It’s a good idea to check the temperature inside to ensure it’s staying around 60°C. If you’re making a large batch, stirring it halfway through helps ensure even fermentation. Also, make sure to break up any clumps of rice koji before you use it. You might already be doing all this, and if so, I apologize. I hope this helps! Thank you for watching the video!
@@cookingJapan Yeah, I did all the things, but still failed for some reason, ill keep trying, thx for the reply, and one more thing, is it normal that the amazake taste crunchy?
@@jobanajoestar435 Hello! It's great that you're staying determined despite the setbacks! About your question, normally amazake doesn't have a crunchy texture; it's smooth and sweet, made by fermenting rice koji. Even if there are some tiny rice koji grains left, it shouldn't be crunchy. You should still feel a smooth texture when you taste it with your tongue. If the fermentation process isn't going well, that might happen. I hope it turns out perfectly next time!
@@cookingJapan sorry for keep disturbing you, but I gotta tell you I succeeded, it's very sweet and smooth Seems like I wasn't stirring it hard enough every hour before I using a sous vide machine to make it, keep everything in a zip lock bag, and rolled the hell out every hour and voilà
How interesting! I wonder if it would work in an Instant pot on the yogurt setting? I have seen packets of koji at our market but had no idea what to do with it!
Now I have something new to try so thank you 💕💕
Absolutely! If you have a temperature setting of 60°C on your Instant Pot, you can make it. Give it a try and enjoy the process of making homemade Amazake. Happy cooking! 💕💕
Yummm
Thank you once again. This is always in my fridge (lol). It's a Japanese superfood 😊
Hello, I see some recipes like yours using only rice koji and water, but a few using additional rice besides rice koji and water. What is the difference in the end result?
Thanks for the great channel, it's really informative and your nukazuke videos brought me here!
Thank you for your comment! I'm glad you enjoyed the nukazuke video! And thank you for watching the amazake video as well.
As you rightly pointed out, there are two methods for making amazake:
The first one is 'rice koji + water', which is the method I use.
The other one is 'rice koji + rice + water'.
Here's the difference between using rice and not using it:
When rice is added: The rice itself brings sweetness, which is further enhanced through the fermentation process, adding a unique flavor profile. The amazake tends to have a slightly thicker texture, and you can feel the grains of rice.
When rice is not added: Making amazake with only rice koji and water results in a clearer, purer sweetness and flavor, as there are no rice grains present. It has a smoother, more liquid texture.
Also, one reason for adding rice is that rice koji is more expensive than rice, so adding rice can increase the volume of the amazake.
Both methods can produce delicious amazake, so it depends on your preference! 😊 Personally, I enjoy the clear, smooth sweetness of just rice koji 😋
@@cookingJapan Thank you so much for the informative answer, I very much appreciate it! I'll try both of them starting without additional rice. Greetings from Sweden and good luck with your channel!
Hi, for some reason my amazake doesn't sweet at all I've tried a lot of methods but only succeeded at the first time but later all ten times I just failed
Hello! It sounds like your amazake isn't turning out sweet. The basic method for making amazake involves using rice koji and water, kept at 60°C for about 6 to 8 hours. Here’s how I make it:
I use 300g of rice koji and 600ml of water (heated to 60°C). I usually let it ferment for 8 hours. If the fermentation time is too short, it may not become sweet. After 6 hours, taste it to see if it's sweet enough. If not, you can let it ferment for up to 8 hours for more sweetness.
Temperature control is also very important. 60°C is ideal. If it’s below 55°C or above 65°C, it might not work well. It’s a good idea to check the temperature inside to ensure it’s staying around 60°C.
If you’re making a large batch, stirring it halfway through helps ensure even fermentation. Also, make sure to break up any clumps of rice koji before you use it.
You might already be doing all this, and if so, I apologize. I hope this helps!
Thank you for watching the video!
@@cookingJapan Yeah, I did all the things, but still failed for some reason, ill keep trying, thx for the reply, and one more thing, is it normal that the amazake taste crunchy?
@@jobanajoestar435 Hello! It's great that you're staying determined despite the setbacks! About your question, normally amazake doesn't have a crunchy texture; it's smooth and sweet, made by fermenting rice koji. Even if there are some tiny rice koji grains left, it shouldn't be crunchy. You should still feel a smooth texture when you taste it with your tongue. If the fermentation process isn't going well, that might happen. I hope it turns out perfectly next time!
@@cookingJapan sorry for keep disturbing you, but I gotta tell you I succeeded, it's very sweet and smooth
Seems like I wasn't stirring it hard enough every hour before
I using a sous vide machine to make it, keep everything in a zip lock bag, and rolled the hell out every hour and voilà
@@jobanajoestar435 You did it🙌 Thank you so much for letting me know, I’m so happy for you 😊👏