Fermented + Probiotic,  Japanese (Vegan),  Recipe,  Treats (Vegan/Raw)

Vegan Rice Yogurt; Japanese Non-Alcohol Amazake Recipe

Amazake, the ancient Japanese fermented rice drink, is one of the top super fermented foods out there. As it’s a probiotic drink, helps building strong immune system and digestive systems in your body.

If you are familiar with some Japanese words, you probably have noticed “sake” part. Amazake, the direct translation is “Sweet Sake”, makes you think it is an alcoholic drink but it usually not. An alcoholic version does exist in deed, and the method is a little different from the one I make.

Because it’s made with white short grain rice, it’s pretty filling even it’s a drink. For those of you like performing fasting once in a while to cleanse your system, this is the perfect drink. Amazake can be used replacing water, you get to handle the hunger and maintain your sugar level safe.

How’s the taste like? It’s really really sweet like a condensed syrup.

Traditionally, you make it thick curd texture (picture above) to use it for your cooking as a sweeter, mix into your smoothies, or just add water to drink. In the cold season, add hot water, in the summer time, add ice cubes.

But there is a non traditional way to make it as a drinkable yogurt, which I do. It’s just about adjusting water when you make porridge. It becomes less sweet and slightly sour and sparkly when the porridge is loose.

There is a similar drink that I make with Korean rice culture which tastes quite different from Japanese rice culture. If you want to try making it, check this recipe: Vegan Rice Yogurt; Korean Non-Alcohol Makgeolli Recipe


Japanese Non-Alcohol Amazake

(Vegan, Gluten Free)


Ingredients


Direction

  1. Prepare rice porridge. If you prefer curd like texture, make porridge thicker (rice 1: water 3), if for smooth drink, make it loose (rice 1: water 7).
  2. Cool the porridge down to 65°C.
  3. Mix the rice culture (about 20% of the whole rice porridge amount) in and stir well.
  4. Ferment the mixture at 60°C for 10 hours.
  5. Use blender to smooth.
  6. Store in air tight container. It lasts for about a month in the refrigerator.