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There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. [5] [6] By another recipe, sake kasu is mixed with water and sugar ...
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
Hishio and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD. [3] [4] This fermented food was called shi (Chinese: 豉; pinyin: Shì). The beginning of the current origin of miso is mishō or mishou in the Nara period (710–794); [5] [6] with hishio still meaning beans.
NYT Cooking says it published around 1,000 recipes in 2024, and it's clear that much of the appeal is on comfort food, un-fussy recipes, and shrewd attention to social media trends.
It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae. [2] [3] A. oryzae is also used for the production of rice vinegars.
Kusaya is often eaten with Japanese sake or shōchū, particularly a local drink called Shima Jiman (literally island pride). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid , propionic acid and amino acids , contributes much nutritional value to the resulting dried fish.