Pumpkin Amazake

Pumpkin Amazake

Pumpkin amazake - a modern take on a traditional Japanese classic.

Amazake has been a staple of Japanese food culture for millennia, first mentioned in 720 AD in one of the oldest known writings in Japan - the Nihon Shoki. And its as historic as it is versatile, amazake can be consumed as it is for a sweet, probiotic treat or turned into incredible desserts like the ones I post on Instagram. "Ama" in amazake translates to "sweet", after all. Its active enzymes also make it a great marinade for both sweet and savory dishes alike! (Think amazake marinated mangoes - oooooh!)

NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - keep an open mind and taste your ferments as they mature to see what you like best!

Check my notes below to learn how to clarify your amazake and make a delicious syrup!

Prep Time: 10 mins
Ferment Time: 1-1.5 days @ 140°F

Ingredients and Measurements:

  • 100g short grain rice koji
  • 100g cooked pumpkin
  • 200g water

 

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Step by Step Guide

  • 1. Koji

    A short grain rice koji is best for amazake. A shorter grain not only
    contains the highest proportion of carbohydrates, but is also the
    perfect host of amylase-forward koji. Amylase is the enzyme that makes things sweet!

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  • 2. Ratios

    1:1 ratio of cooked starch : rice koji, by weight. You can swap the cooked pumpkin in this recipe for any starch you like - steamed sweet potatoes, cooked oats, the possibilities are endless!

  • 3. Water

    Ratio is going to hover around 1:1, water : other ingredients. See exact measurements above. Spring water is best. Just make sure everything is covered by water with no dry areas at the surface.

  • 4. Salt

    No salt needed. Just keep your ferment timed and your temperature monitored!

  • 5. Time and Temperature

    This ferment is quick. Usually done in 12-24 hours when fermented at
    a consistent 140°F. If you go past that, there's a chance the amazake will start develop more sour notes - I personally love this, but to each their own!

  • 6. Equipment

    140°F can be achieved in certain ovens, or any sous vide machine, dehydrator, crockpot, or InstaPot. Your choice, but be sure to check your temperature throughout the ferment time.

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Notes and Key Reminders

  1. This is another quick recipe (relative to ferments like miso) and will typically be done within 12-24 hours.
  2. CLARIFICATION: This is a note for those who saw the pumpkin simple syrup video. The most effective way to clarify your ferments is freezing. Freezing can contribute to the separation of the liquids and solids, and will make the final strained product more purely liquid. Freeze solid and then thaw over a cheese cloth or coffee filter to extract the beautiful ferment liquid.

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