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2011年06月29日

Quick Amazake

http://images.travelpod.com/users/gadelle/japan_2006.1271710933.amazake-ginger.jpg

Amazake is consumed during the cold winter months - it’s thought to help ward off colds - and is a traditional part of the Girl’s Day Festival on March 3rd. Amazake is usually made from koji, steamed rice with sake-making spores, but using sakekasu is a lot easier and foolproof, if slightly higher in alcohol.
Ingredient:
For 4 servings (4 cups)

* 4 oz / 120g pressed sakekasu
* 2 1/2 cups / 600 ml water
* 4 tablespoons sugar
* a pinch of salt (optional, helps to draw out the sweetness)
* 1 to 2 tablespoons grated fresh ginger, or to taste

Method:

If your sakekasu is rather solid, chop it up with a knife (it will be rather like soap). Or, just crumble it up with your hands. Put the sakekasu in a pot with the water, and allow to stand for several hours or overnight. The sakekasu will melt in the water - if it hasn’t melted totally, stir it around until you have a milky looking liquid.

Put the pot on the stove, and add the sugar. Stir while heating over a medium-low heat, until it’s warm and bubblign slightly. Add the salt and the grated ginger. Serve while hot with a spoon or chopsticks to stir while drinking.

By JST
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