Tag

Amazake

Blog, Spring Food, Summer Food

Amazake blondies

What’s a blondie? Basically it’s a brownie but with out using cacao powder and is normally made with brown sugar,eggs and flour with a vanilla flavour and either white or dark chocolate chips.
I set out to make a blondie using clearspring brown rice amazake.

They turned out so good that they didn’t last long. Feel free to substitute dark chocolate for white I’m definitely going to be trying it out myself next time.
First in a food processor add
One can of drained cooked chickpeas,
1/2 cup of soy milk or any other you prefer
1/2 teaspoon of raw apple cider vinegar
Half a jar of clear spring brown rice amazake which equates to 190g if you are using your own amazake.
2 teaspoons of vanilla essence / extract
Blend all this until smooth
In a bowl add
1/2 cup of coconut palm sugar
3/4 cup of almond flour
1/2 cup + x2 tablespoons of gluten-free oat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
Himalayan pink salt about 1/2 teaspoon
And some chopped chocolate buttons or chocolate chips (I will leave how many up to you.)
Stir to mix
Add the batter ingredients to the dry and mix in gently to combine.
Line a brownie pan with parchment paper and spoon in your mixture. Place in a moderate oven for around 30 mins until the top is golden. Leave to cool completely and then cut into squares.

Oh and just so you know this works just as well warm with ice cream and chocolate sauce as it’s brown counterparts.

 

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Kuruma Fu Amazake Japanese Toast

Fu is a macrobiotic meatless protein  often used in shojin Ryouri cuisine . It’s made from the gluten that is extracted from wheat flour. Yakifu is raw fu that has been dried. Dried fu is pretty tasteless but It’s like a sponge and soaks up any flavour you soak it in so it’s great for soups and stews. Kuruma-fu is a specialty of Niigata prefecture,it gets its name from its round wheel like shape kuruma meaning wheel. 

I thought because of its bread like texture I would try making it into a style of French toast . I call it Japanese toast . 

First you need to soak the dried fu in warm water for 10 mins then press  out the water gently . Then either soak your fu wheels in amazake mixed with soy milk or if you do not have amazake you can use a mix of soy milk mixed with a little plain flour to thicken you can add cinnamon and vanilla for that traditional French toast flavour or as this is Japanese toast you could make them more citrus and add Yuzu juice. 

After you have coated both sides and let them soak for 15 mins or so heat up a pan with your chosen oil and fry until golden on both sides. If your interested in making your own amazake I have another post on this and I can definitely recommend making your own but if you don’t you can normally buy it from Asian super markets or Clearspring do their own version. 

Serve with a dusting of icing sugar and fresh berries. Perfect for a Sunday breakfast .  

Autumn Food, Blog

Tofu Baked With Kabocha & Miso And A Simple Oden

This was a perfect autumn Teishoku meal.

First cut a piece of firm tofu in half and wrap in a paper towel to soak up any moisture. In a bowl add two tablespoons of steamed and mashed kabocha then add a tablespoon of sweet white miso and mix together. Remove the towel from the tofu and place on some parchment paper on a baking sheet. Coat all sides with the pumpkin mash except the bottom. Sprinkle with sesame seeds and bake until the coating is crispy. This will be crispy on the top but fluffy inside.

I served the tofu with sautéed purple sweet potato pieces and steamed kale in a sesame sauce. The sauce was white sesame paste,mirin and tamari.

With this I also made an oden style one pot soup. You can read more about this in one of my winter recipes just search Oden.

This one was made by soaking kombu and a shiitake to make a dashi,for a few hours. I then removed and discarded the kombu and sliced the shiitake. Added the shiitake back into the pot along with tamari,mirin,shimeji,aburaage,chunks of daikon and leaf shape carrots .I also added a few pieces of Yuzu rind I think this makes such a difference to the flavour. Yuzu is hard to come by in the UK. If we manage to ever get it it’s imported over from Japan and is very expensive. Normally sold at the Japan centre in London. If I’m lucky enough I buy one and take off the rind and slice the rind into pieces,I then freeze it to be dropped into stews when ever I choose. So because it’s frozen it’s well worth the investment. Everything is then simmered on a low heat until the daikon is tender,and everything and soaked up the lovely favours.

Serve with mixed grain rice and salad . There was also a warm amazake and roasted tiny satsuma orange. I had never thought of roasting an orange until I was watching a program about fire festivals in Japan at which they roast Mikan in the fires. I just popped mine in the oven with the skin still on and then peeled it after. The orange was small just enough for one mouthful but how sweet and warm the orange became . Give it a try.

Now the weather is getting colder why not make a Japanese oden to warm you up on an evening. Just simple ingredients but you will be surprised how flavoursome this dish is.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Amazake ( not just for winter )

Amazake or sweet sake is a fermented rice drink made from koji (kome koji). The koji mold or Aspergillus Oryzae is used in the making of miso,soy sauce,sake and Mirin. The mold causes the rice enzymes to break down and ferment into unrefined sugars. The sugar makes a sweet drink or can be used in desserts,smoothies or dressing.

Amazake is a popular winter drink and is often had at New year. You may find it served by street vendors or at shrines and tea houses,but did you know Amazake was not always a winter drink and was actually consumed in the Edo Period in the summer to battle against the hot Japanese summers and reduce fatigue. Amazake is made up of B vitamins, and all the vitamins and mineral components found in an IV drip . It has high levels of glucose so is perfect to have in the morning for breakfast or if your feeling tired. As it is high in protein and vitamins it helps to boost the metabolism and is good for the digestion as it is has probiotics due to the fermentation.

I had bought some organic brown Rice Koji from the macrobiotic shop ( link to their website is down the side of the page) I decided to give making amazake a try.

First you need to make Okayu a rice porridge. Use one cup of Japanese rice and wash well as if you were making sushi then add this with 5 cups of water to your rice cooker and cook. When it is done mix in 200g of Rice Koji and 200ml of water. Set your rice cooker to warm and place over the top a towel. The day I made it was a very warm day so I just used a clean jay cloth and then put the lid on a jar. You need to keep the temperature between 50-60 degrees Celsius so many people check the temperature with a thermometer. I didn’t have one so I actually winged it. If the temperature is too warm the amazake will not ferment sweet and too cool it may turn sour. I was very lucky it turned out so sweet and delicious . You need to keep the amazake on this setting for 10 hours stirring a few times in between.

You can then store your amazake in the fridge for up to 10 days ( I don’t think it’s going to last that long ) or you can freeze it for up to 6 months.

Now you can use your amazake to make delicious drinks and desserts.

The most simple way to have your amazake is to gently warm it 1-1 with water adding a little grated ginger.

You could also use soy milk. Do not over heat your amazake as it will kill the enzymes.

How about trying the above chilled with a little Yuzu juice for a refreshing summer drink.

You could also use it to make sweet chai tea. Steep one 1/2 cup of hot water with black tea with spices like cardomom and star aniseed,cinnamon bark and clove. I actually have a premade chai tea blend and used about a tablespoon . Strain then add this to a pan with 1/2 cup soy milk and one tablespoon of amazake and gently heat. This will add a lovely sweetness to your chai tea.

You can make a delicious smoothie or shake by adding to a blender two tablespoons of amazake,one cup of soy milk and one to two bananas depending on how thick you want it. Blend and chill for a delicious breakfast with fruit and maybe some granola.

Why not add it to porridge to make it extra sweet and creamy just add it to your porridge after cooking up the porridge so it doesn’t kill the enzymes.

I even made a chia pudding with it. Just add two tablespoons of amazake with two tablespoons of chia seeds and 1/2 cup of soy milk. Mix well and leave in the fridge to set. Perfect when topped with yogurt and fruit.

 

If you do not want to make amazake for yourself you can buy it . Clear spring do a lovely range or if you can get it you can buy Japanese amazake drinks from an Asian supermarket .

Amazake can be enjoyed at anytime of year.

 

Blog

Ogura Toast

Ogura Toast
Ogura Toast
Ogura Toast
Ogura Toast
Ogura Toast

Good morning
Ogura toast with home made anko,coconut yogurt ( instead of the normal cream) and strawberry flowers . A latte and some grapefruit and orange segments on the side .
Nagoya specialty dish with warm toasted bread, topped with red bean paste is my Japanese-theme breakfast to day.
Have a wonderful day everyone.
Ogura Toast 小倉トースト
自家製のあんこ、イチゴ、ココナッツヨーグルト

Blog, Winter Food

Amazake Yuzu Juice Custard Pot Dessert

Good morning/evening/afternoon
I hope your all keeping warm it’s freezing cold here.❄️❄️❄️
This is the amazake yuzu juice custard pot dessert I made using @clearspringuk Amazake, kuzu,rice malt syrup and kanten flakes.
I topped it with a little candied yuzu peel.


1 cup Amazake
1 cup almond milk
1/2 tea of powdered vanilla
1/2 tea yuzu juice
1 table spoon of rice malt syrup.
Add these to a pan .
3/4 of a tablespoon of crushed kuzu made into a paste with a little water .
Add this to the pan.
Sprinkle over the surface around 3/4 tablespoon of kanten and heat up stirring well.
Pour into pots and chill for a few hours. Top with yuzu peel .


The yuzu juice and peel you can buy if your in the UK from @japancentre
You could add other fruits or flavour instead of yuzu if you like.

Blog, Winter Food

Macrobiotic Hot Ginger Amazake

Warming up this morning with a macrobiotic hot ginger amazake . This drink is often served in shrines and temples in the winter months in Japan. Made with fermented rice and koji it is very nutritious containing vitamins and dietary fibre. A healthy drink rich in enzymes often associated with new year.
I used brown rice amazake about one cup then equaled that with water added fresh ginger juice and brought it to a simmer . Then I strained it ( you don’t have to ) but it gives a smoother drink. I then topped it with a little yuzu peel.

With my amazake I had something called Ogura Toast as I had some sweet red azuki beans left from yesterday’s Zenzai . This is a breakfast speciality in Nagoya cafes.
This gave me a satisfying Japanese style breakfast this morning