Traditionally produced in Japan, amasake is a natural sweetening cream that translated means “sweet love”. It is obtained by fermenting rice or other cereals thanks to the addition of the koji mushroom, the same mushroom used for sake.
Known since ancient times in the Far East, it is a dense jelly paste, beige in colour with a pleasant delicate flavour. It can be eaten as is, combined with dried fruit or used when preparing a hot drink or dessert.
Amasake is low-fat and yet rich in maltose, fructose, mineral salts, fibre and vitamin B and is often used as a tonic.
100g of product contains 153 calories: its caloric intake is about one third of that of sugar, making it a good alternative and an excellent natural sweetener. It is also a balanced and slow-release sweetener: it is released in the blood stream very slowly and without creating any glycaemic peaks.
How do you prepare amasake? Boil 500g of basmati rice in 1,5 liters of water and, once cooled, add 250g of koji. Then it must ferment for about 24 hours until it becomes sweet and the koji granules are no longer visible; after the fermentation, it’s necessary to add some water and proceed to blend the mixture.
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