Amazake -Japanese sweet sake- (vegan) ☆ 甘酒の作り方

Have you ever tried amaze before?
I saw amazake drink sold in the united states but most of them are kind of processed, treated or added flavor.
try authentic simple Amazake:)
it's really tasty!
"Yogurutia" Blue Ym-1200-nb by Tanica
www.amazon.com/...
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Ingredients:
150g rice
270g water
300g water
250g koji
Instructions:
1. cook rice with 270g water.
2. add 300g water to cooked rice.
3. cool it down and make sure the rice is under 158F/70C.
4. add koji and let it ferment at 150F/65C for 8 hours.
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「材料」
米　150g
水　270g
水　300g
麹　250g
「作り方」
１、米を270gの水で炊きます。
２、炊いたお米に300gの水を加えます。
３、温度が70℃以下になっていることを確認します。
４、麹を加え、65℃で８時間ほど発酵させます。
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HP : www.iherb.com/?...
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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[@monicas.8592]

this is similar with Indonesian "tape". Tape (tah-pay) is a fermented sweet rice. The ingredient is not regular rice people eat everyday, but sweet rice. There are 2 kind of sweet rice in Indonesia: the white and the dark purple ones. They are mixed and fermented using dried yeast. The result is sweet, sour and purple :)

[@steffyzivianahusein3429]

u mean sticky rice right?

[@tomjerry9668]

@@steffyzivianahusein3429 glutinous rice specifically

[@鈴木勇嗣-t6q]

America

[@debora1142]

dark purple one is heaven. the beverages. kinda alcoholic, but i like it hahaha. p.s: don't bring it to school hahaha.

[@angarandeau4039]

​@@steffyzivianahusein3429 Amazake est une procédure japonaise fabrication de riz fermenté sucré. Au Vietnam on a une autre procédure plus simple et moins onéreuse et plus rapide à faire ça s'appelle " com ruou"qu"on peut utiliser avec une levure de riz et du riz gluant blanc ou noir ou rouge. Le résultat est le même : un riz fermenté baigné dans un jus sucré, très parfumé et bon au goût. On peut l'utiliser en désert ou en marinade culinaire.

[@sandhyarajeshk]

The way of your cooking is so awesome

[@nanaoas368]

Is Delicious! Thank you for the video. I have always wanted to make this as the store bought ones are so expensive. I bought my koji spores from a place in Seattle. They shipped it overnight.

[@saiyanhaku8290]

Interesting recipe.😮I should to make it when i have the chance.

[@profesorqwertius]

I love to order Japan koji-kin spores, inoculate my own steamed rice and grow my own koji rice. It takes only ~50 hours. Then I have large batch which I mainly put in my miso, some into oats amazake, some to shio koji and rest goes to freezer for later use. Spores can be ordered from eBay (free shipping).

[@twitwicki1]

I've done the same with Miso and Amazake, except I haven't tried making Shio Koji. Think I'll give it a try. Found this recipe: www.splendidtable.org/recipes/shio-koji

[@ymhr312]

Thanks for the recipe, but you could be kind enough to mention the other type of amazake (sake kasu (sake lees) + sugar) to avoid possible confusion. Most amazake products sold in Japan also contain additives, and authentic amazake is quite expensive!

[@user-lv8we7ky1d]

自然の甘みに驚きますよね

[@pkalbum]

hi. thank you for sharing great recipes. it not relevant to this video but I always wanted to know how to make vegan castella (カステラ). It would be great if u could introduce the recipe if u have one. thank u for reading!!

[@peacefulcuisine]

vegan castella is one on the most difficult recipe to create. lol it's really hard to make soft and light sponge with vegan ingredients. But I'm gonna try to make recipe. when I succeed it, I'll make recipe video:)

[@NiaEsto]

​@@peacefulcuisineomg, were you able to finally do it? I am craving castellan cake. Also, do you ever use any products from vegan gastronomy academy in Greece?

[@foodiedna126]

Thanks for the recipe. I have a non-electric yogurt maker that encapsulates the container in hot water and supposedly keeps it warm for hours, so hopefully that will work. Otherwise I will try the uncovered rice cooker method mentioned below. One question: when I buy amasake in jars it's usually got the texture of a puree (kind of like a smooth pudding), which is very pleasant to use in desserts, since it doesn't have any rice particles in it. If I want to achieve this texture, should I should mash the rice before or after it has been cultured?

[@BBB_025]

i think its common to put the rice and koji mixture in a blender before the fermentation or even after the fermentation to get a smoother texture

[@usamaalhaj80]

Hi Nice vedio Can I ask you about malt rice? 1-what is the malt rice and how we can make it? 2- Dese miso contain alcohol?

[@Kami_N7]

If you use sake lees instead then amazake gets an alcohol content of about 8%

[@lincscience]

酒粕の効能について世界に説明しています。りょうやさんと皆さんにこのビデオ見て頂きたいです。（日本語字幕付き）If you are interested in learning more healthful benefits of amazake, please watch this video:kzbin.info/www/bejne/fHiTe56MpppniM0

[@audiobookgaming]

Getting DIY Perks flashbacks 2:02 pulling out the fancy machinery.

[@まみ-x6e8r]

わかりやすかったです。ありがとうございました。

[@akko0980]

ヨーグルティアがあった方がいいですね。納豆とか何かと使えそう。

[@mepuzzle4387]

甘酒は、秋田が有名なんで是非秋田へ！

[@kinakomochi_cats]

Great! As usual :) By the way, you say in the video that Amazake can be used as a sweetener: can I use it instead of sugar when cooking / baking? I'm now checking it on the internet and it seems it depends on the degree of sugar, but I'm not sure about homemade amazake. It's easier than I thought, so maybe I can give it a try! :)

[@peacefulcuisine]

Yes you can use homemade amaze instead of sugar. but due to a bit storing flavor of amazake, using as substitution may be not for everyone.

[@punnya5799]

Koji is a must? Can it replace with another ingredient? Its not very common in my country

[@BBB_025]

you need something that converts the starch into sugar, but koji also has a lot of other enzymes that give a unique flavor

[@joanneso]

Thank you ! Love this 😍😍👌

[@kestrelkwan5330]

Yes, amazake really seems easy to make. However, I'm the one as you said, not living in Japan, I don't know whether the koji sold in HK. I know that there's a substance called 紅麴 (red yeast rice / akakoji) in Chinese region： en.wikipedia.org/wiki/Red_yeast_rice I sometimes use it for making bread or cooking. Can I use it to make amazake？ Besides the Yogurutia, is there any other method to keep a particular temperture? Thanks!

[@peacefulcuisine]

I haven't used red yeast rice for amaze before but red yeast rice can be substitution for normal koji. color is going to be pink but taste the same. in Japan, lots of people use rice cooker for making amazake. rice cooker's temperature is a bit higher than the best temperature for koji so, turn on the rice cooker, put amaze mixture into it, then DON'T put a lid, cover with wet towel instead, stir every 2 - 3 hours, in 6 - 8 hours it should be done.

[@kestrelkwan5330]

Oh that's great, rice cooker is a common applicant in kitchen! Then I can try using red yeast rice for making amazake. Thank you Ryoya!

[@peacefulcuisine]

crazedanisa：really? what a coincidence! I can do anything. lol

[@Pikaafan]

Hello can i use this machine in the U.S or do i need a voltage converter which i don't even know what that is or does

[@Mykasan]

how much did you payed for that stove? it's really practical !

[@さくら子-h6l]

米麹も、蒸し米に麹菌を入れ保温しておくと2、3日で、出来ます。

[@dewikusumah6977]

Hello Ryoya san, is it possible to make home made koji?

[@BBB_025]

yes it is possible

[@micheledaros9131]

Is there a way to increase the quantity of the Koji like the grains of the kefir, or once used for amazaki, they’re gone and I need to purchase them again?

[@pdragonette6584]

Looks easy - can I used finished amazake instead of koji? Or do I have fresh koji each time?

[@mariuszfurman4767]

I doubt you could use this as a base for next batch. The fungus change long chain sugars from rice into short ones (this is first step for brewing sake), so if you leave like that, even in the fridge, some kind of yeast will find its way into and you will end up with a wild fermentation of alcohol or vinegar. As far as I know you can produce your own koji, keep it in a dry form and use it later as a starter but you need this very first one to start rolling.

[@hong_kitchen]

May I know if could grind rice koji to powder before made it so that Amazake is smooth please ? Thanks.

[@BBB_025]

yes you can grind it into powder, just try not to breath it in

[@tuananhnp449]

my friend gave me a pack of koji very long time ago, i just leave it in the fridge, i dont know if its still can be used :(((( its about more than a year.....

[@TheRivalConcept]

Only way is to try it

[@progrockrulz]

Reminds me of arroz con leche Mexican rice rice pudding

[@kiyopu28]

甘酒ってやっぱり「sake」になるんですか？ 日本語で「酒」とついているけど、いわゆる「酒」とは違うような気がするのですが、、

[@vasilebondrea2327]

Yes! Nice!

[@TheRivalConcept]

Koji is the specific mould spores. What i am told is what ur using is koji rice.

[@pacman10182]

the rice is just a base medium, the koji mold is what's doing the fermentation.

[@いれいざー]

It,s easy to show up

[@crazedanisa]

LOL! i just looked up how to make this 2 days ago!!!!!!!! sugoi!! O.O (you can read my mind!! ;D)

[@raquelvidal1561]

Hola en español porfa .gracias!!!!

[@GunayMammadova-s4d]

Sugoi!

[@onceagain569]

So what would you do if you wanted it to be liquid?

[@Kami_N7]

Strain it and dilute is my guess

[@turbonbc]

Does it work with yogurt maker that only goes to 40'C max ? maybe leave it for 12 - 24 hours? And to make next batch just save 50-100gram of this end result?

[@nataliaa23]

It should work.

[@celinamariaqueiroz7217]

Amazaque japonês escritório em portuges

[@pomelochan450]

最近チャンネル登録しました！ どの料理も美味しそうで、わたしはベジタリアンじゃないけれど他の材料で代用できるんだ～～って驚いてます(^_^) うしろの紅茶とか香辛料？の棚が素敵で気になります(笑)

[@peacefulcuisine]

チャンネル登録ありがとうございます♪　後ろの棚は、こういうのが欲しいな〜と思ってもなかなか既製品でイメージにあったものが売ってなかったので、自分で作りました。笑　材料費５０００円くらいで簡単に作れますよ☆

[@jeanneamato8278]

I found koji on AMAZON.

[@AnkitSharma83]

Kool video man ...

[@BenjaminEmbrace]

Hey great videos! I really appreciate you sharing. Maybe one day I will stumble on some Koji :)

[@julz19]

I thougjt it was supposed to be some sort of drink.. That's what I've seen in the manga

[@yolandapascual2423]

Koji is the same thing that Nuruk in Korea?

[@yolandapascual2423]

Ooh, I see. Interesting tks.

[@lmarana9053]

Isn't sake or amazake a liquid? I'm trying to make this for a friend and I thought sake was an alcoholic beverage.

[@peacefulcuisine]

sake is liquid and amazake is kind of liquid. Amazake is normally a non alcoholic beverage.

[@jaidandekar665]

Kozi is moong dal in India, isn't it?

[@GreenH02]

I've been wondering though, is Amazake alcoholic? Or at least will you get drunk from drinking/eating Amazake? And nice video as always! I can't help but loving every video you shoot owo)/

[@Ma5jay5dontxdoxthat]

+GreenH02 no. It stated at the beginning that it isn't.

[@luticia]

What kind of rice do I have to use?

[@peacefulcuisine]

We traditionally use sticky rice but you could use any kind of rice :)

[@luticia]

***** Thank you for your answer. Here in Germany as sticky rice there are sushi rice, risotto rice and porridge rice. Which one should I take? ;-)

[@Wattz-ik6do]

luticia sushi

[@mol8390]

お込め研ぐ時は削れちゃうのであんまりざる使わない方がいいですよ！

[@お前鼻くそ]

mo l 水切っただけだよ

[@YAMITUKI1]

拝見でした・・・

[@peacefulcuisine]

チャリダー小林 ありがとうございます。笑

[@franciscatherine8756]

Koji is very expensive in france

[@XX-qi5eu]

134 calories per cup. Low in gut bacteria compared to the more popular probiotic foods. The rice is brojen down into glucose and oligosaccharides, so no better than table sugar as a sweetener. Drink in moderation and not for probiotic benefits.

[@squatch545]

Where to buy Koji?

[@peacefulcuisine]

Joe Smith It depends where you live. I found it on amazon.com btw;) www.amazon.com/MIYAKO-Malted-making-Sweet-Pickles/dp/B004FH67ZQ/

[@squatch545]

***** Thanks. I live in Canada. There's no koji on amazon.ca

[@Mama-61498]

Joe Smith Try to go to Chinese Herbalist store and ask for "jau kuk" (酒麴). They look like a big white ball. Or you can go to Korean supermarket. They have Koji. There are lots of Asian store in Vancouver carrie this.

[@squatch545]

Mama養生 Thanks. Do the Korean supermarkets call it Koji? Also, is it very expensive? I live in Calgary, and I haven't been able to find it so far.

[@Mama-61498]

It is in Korean, 과미국 (kwa mi kuk). I got a bag that takes me forever to use it around $5.

[@jhosaynecordova3215]

what is koji?

[@aniseptianimuchtar7441]

jhosayne cordova like a yeaast maybe

[@BBB_025]

koji is a mold strain that produces many enzymes including one that breaks starch into sugar. yeast is an organism that converts sugar into alcohol

[@いれいざー]

テラスハウスで、りょうやっぽい人いないかね

[@marielcarey4288]

Destiny Child brought me here

[@鈴木勇嗣-t6q]

龍治vsおばあちゃん

[@YAMITUKI1]

登録しましたーー。 たまには意見させていただいていました。 \(@▽@)/