Homemade Amasake

4 cups organic sweet brown rice

6 cups spring water

½ cup Koji (we will talk a bit more about Koji promise)

1)      Wash the rice and soak it in the water overnight.

2)      Place rice and soaking water in a pressure cooker and bring the pot to pressure. You can do this in a regular pot as well just watch the rice closely to make sure it does not stick to the bottom of the pot. Once the pressure cooker has reached pressure reduce the heat and cook for 45 minutes.

3)      Remove from heat and allow pot to sit until the pressure is reduced naturally. Remove the lid and place the rice in a glass or stainless steel bowl.

4)      When the rice has cooled to a little warmer than body temperature mix the Koji into the rice.

5)      Put approximately 1 inch of water in a large pot and bring to a boil. Reduce heat to a simmer.

6)      Place the bowl of Sweet Rice and Koji into the larger simmering pot. Cover the bowl with a plate or lid. Allow the rice mixture to ferment in this warm environment for 4-6 hours. Check periodically and mix so the temperature is keep fairly even throughout the rice.

7)      Once the rice has become sufficiently fermented and has become very sweet, place the Amasake in a pot and bring it to a boil to prevent any further fermentation. If the Amasake continued to ferment it would turn sour.

8)      After the Amasake comes to a full rolling boil remove it from the heat to prevent burning. If you would like a smooth consistency place the Amasake in a blender and puree it.

9)      You and eat it plain or add fruit puree/juice to flavor it further. Amasake will keep for 6-10 days in the refrigerator. It also freezes well.

So there you have it…clean, simple and sweet!

Peace and Happy Cooking!

Here’s a photo of Amasake Plum Pudding with blanched almond and black sesame seed flower.  Photo taken by Marty…thank you Marty we love you!