Not just sake: in Japan, amazake, an ancient fermented drink and "superdrink" made from fermented rice, is rediscovered and marketed
Japan in recent years has rediscovered the ancient recipe for a fermented drink called amazake, a sort of rice porridge with extraordinary nutritional properties. Its recent commercialization and its relative success stem from the growing desire of the Rising Sun to keep alive and enhance the ancient traditions and at the same time contains some of the most popular food trends at the moment in the country, i.e. superfoods, fermented foods and natural energy drinks.
Amazake, the ancient Japanese porridge
Although this drink is non-alcoholic, the name literally means "sweet alcohol", since the process by which it is made is very similar to that of sake.
Amazake is obtained thanks to fermentation of a mixture consisting of water, steamed rice and finally the koji, a filamentous mushroom that in Asia has been used for millennia to ferment both drinks and foods, such as sake or miso. This sort of sweet and non-alcoholic sake it has a milky white color and a texture, similar to that of porridge, remosa and more or less dense depending on the fermentation process. However, amazake is also known to be a superdrink, nutritious, healthy and energetic, and it is not by chance that it is also known with the name of "IV drinkable" (drip); in particular in Japan it is believed to relieve fatigue, help digest, increase concentration, help lose weight and it also seems to have positive effects on skin and hair, as well as being a natural remedy for hangovers.
The superdrink suitable for all seasons
Although the recent rediscovery and commercialization, amazake has ancient origins. According to historical sources, this drink was widespread in the Japanese imperial court during the Heian period (VIII and XII centuries), but according to some its origins date back to the Kofun period (300-538 AD). Although this recipe has been forgotten for a long time, in recent years a sensational one has been revived revival. Currently there are over 400 types of this fermented rice drink on the market and sales are reaching very high peaks from 2016 onwards. If before it was possible to find it especially in specialized shops and during special parties and ceremonies, it is now available at supermarkets, grocery stores, liquor stores and shops that sell fermented products. Amazake can be purchased or prepared at home, and be drunk both cold in summer and hot in winter, with a sprinkling of cinnamon. The Japanese also love to use it as natural sweetener instead of sugar, for recipes such as puddings, pancakes and smoothies, or even as an addition to savory dishes.
Photo: Japanese fermented rice drink amazake.jpg
Photo: amazake_ japanese fermented rice drink_kinpou shuzou flickr.jpg
Photo: hot amazake fermented Japanese drink_Bikkuri06 Flickr.jpg
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