{"id":67520,"date":"2025-01-06T06:00:00","date_gmt":"2025-01-06T05:00:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-amazake-a-traditional-sweet-rice-drink-from-japan\/"},"modified":"2026-06-12T14:49:25","modified_gmt":"2026-06-12T12:49:25","slug":"make-your-own-amazake-a-traditional-sweet-rice-drink-from-japan","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-amazake-a-traditional-sweet-rice-drink-from-japan\/","title":{"rendered":"Make your own amazake: a traditional sweet rice drink from Japan"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
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Amazake is a traditional, sweet rice drink that has been enjoyed in Japan for centuries. It is pleasantly sweet, creamy and contains many important nutrients such as B vitamins, amino acids and natural enzymes. Amazake contains no added sugar and is rich in natural probiotics thanks to the fermentation process. Whether served warm or cold, this drink is a nutritious treat that is popular in both winter and summer.<\/p>\n\n\n\n

\"Amazake<\/figure>\n\n

Making amazake yourself might sound complicated at first glance, but in fact it requires only a few ingredients and a little patience. With a rice cooker, a yoghurt maker or a similar appliance, this traditional drink can be easily made at home. In my recipe, I\u2019ll show you step by step how to prepare the rice porridge, use the Koji correctly and how to control the fermentation process perfectly.<\/p>\n\n

The best part is: you have full control over the sweetness and consistency and can tailor the amazake exactly to your taste. Let\u2019s get started together and try our hand at traditional fermentation!<\/p>\n\n

What makes this amazake recipe so special?<\/h2>\n\n

Amazake is one of Japan\u2019s oldest drinks and a true cultural treasure. Its roots date back to the Kofun period (3rd to 7th century), when it was already prized by Buddhist monks as a nutritious food. Translated, Amazake means “sweet Sake” , although \u2013 contrary to what the name suggests \u2013 this drink contains no alcohol when made with rice Koji. It is a prime example of how, in Japanese cuisine, natural ingredients are transformed into something unique through patience and precision.<\/p>\n\n

\"Amazake<\/figure>\n\n

Thanks to the Koji fungus, which converts the starch in the rice into natural sugars during fermentation, amazake develops a pleasant sweetness without any added sugar. This ancient technique demonstrates how Japan used fermented foods from early on, not only for preservation but also to enhance flavour and nutritional content.<\/p>\n\n

\"Rice<\/figure>\n\n

Amazake not only provides valuable B vitamins and amino acids, but is also easily digestible, which traditionally made it a drink for children, the sick and the elderly in Japan.<\/p>\n\n

For me, amazake is not just a piece of Japanese history, but also a wonderful example of sustainable, healthy eating. It is easy to make yourself and can be used in many ways \u2013 whether on its own, in smoothies or as a natural sweetener in desserts.<\/p>\n\n

Making your own amazake: Here’s how!<\/h3>\n\n

For anyone who wants to try their hand at traditional Japanese fermentation, this amazake recipe is the ideal place to start. It requires just a few ingredients and a simple process \u2013 no complicated procedures or special prior knowledge needed.<\/p>\n\n

\"Recipe<\/figure>\n\n

With a rice cooker and a yoghurt maker, the individual passages almost take care of themselves, whilst the Koji fungus does the work for you. The result is a mildly sweet drink that you can adapt entirely to your taste \u2013 whether thick and pure or diluted as a refreshing drink.<\/p>\n\n

Ingredients:<\/strong><\/p>\n\n