Koji ambrosia

First make amazake. Boil brown rice with no salt until soft and gooey. Add rice koji. Mix and keep warm, 50 – 60 degrees C for about 12 hours. The koji enzymes break the rice down – in particular, the starch into sugars. The result is the sweet pudding amazake. 

To make koji ambrosia add grated ginger, lemon peel, more liquid if neccessary, mix until smooth with a mixer and warm a little. 

The first time I tasted this was in Japan almost half a century ago. We sat in a circle on the floor and passed a bowl of warm spiced amazake around. I thought I must be in heaven and this the drink of the gods. 

I was hooked!

Advertisements