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