Larders
Amazake Pickles
This experiment uses amazake as a sweetener for a pickling liquid, creating an alternative to traditional sugar-based brines. The pickling liquid is a simple mixture of distilled white vinegar, amazak...
Lacto-Amazake
This experiment is a test using a previously made clarified buckwheat amazake. The amazake was diluted with water and combined with a yogurt starter in a flip-top jar. The goal is to simultaneously la...
Buckwheat Amazake
This experiment explores a variation on traditional amazake, a fermented rice drink, by using buckwheat and koji from Rhapsody Foods.
Clarified Amazake
By using freeze clarification, a technique where a frozen substance’s components (which have different melting temperatures) slowly drain through a cheese cloth over a bowl, a cloudy liquid can be tur...
Rye Amazake
This experiment focuses on making amazake using rye berries. The process involves boiling the rye berries and then adding dried koji. The mixture will be left overnight in a fermentation chamber, held...
Rye Koji "Coffee"
This is part of the Coffee & Chocolate Substitutes project.
Unripe Peach Cheong
This experiment, started on June 17, is a variation on traditional Korean cheong, which is typically made with unripe plum. This version uses unripe peaches, another type of stone fruit, to explore if...
Toasted Rye Infused Vinegar
The toasted berries were gently broken up using a mortar and pestle, aiming to create several small chunks from each berry.
Frozen Amazake
Amazake has high levels of glucose, which make it a compelling candidate for frozen desserts like sorbet or ice cream. Additionally, the sweetness and funk of amazake gets mellowed and drawn out when...