nisha,
Sorry I haven't gotten back to you sooner but here is some amasake (amazake) preparation information that I mostly wrote at YGM back in Jan 2K1:
Amasake was made by the Macrobiotic Kitchens Unlimited and
sold at the Grain Country natural food store (both part of The
East-West Center for Macrobiotic Studies in Los Angeles) back
in the early 80s (as well as at The East-West Center for
Macrobiotic Studies in San Diego).
Organic short grain brown rice was the most common grain
used, though sometimes organic whole oat groats were used.
The grain was washed, then boiled with filtered water without
salt .White rice koji was mixed in thoroughly using oversized
wooden rice paddles while the grain was slightly cooler than
scalding, and then the lid was placed on this pot . The pot was
then placed on a trivet or two inside another larger pot and water
was pourned in this second pot to about the top of the trivet and
the lid placed on this second pot.
This double boiler method was then placed on a stove and the
heat turned up until the water started to boil and then the heat
was turned down until the water was at a simmer.
This double-boiler was left simmering for between 8 and 10
hours, then the amasake was checked for degree of
fermentation and any foreign matter was skimmed off and then
the amasake concentrate was pastuerized and put into 5 gallon
peanut-butter container, lid put on and refridgerated til further
use.
The concentrate was blended with filtered water and sea salt in
a stainless steel Vita-Mix (
http://vitamix.com/ ) machine and bottled in 8, 16, and 32 oz bottles and sold in the store.
The concentrate was also ground in a stone mill and then either
served plain or with a flavoring in a frozen dessert (Dairy
Queen-like Frostee machine) in the store and was a big hit with
the show business people in the L.A.-Holllywood area.
Here's a recipe from Sandy Schuman's "Macrobiotic Desserts"
(Dictionart, Los Angeles,1981) that can be made by travellers
and homemakers alike:
1 cup short grain brown rice, washed and drained
2 3/4 cups water
1 cup rice koji
Combine rice and water in a pot, cover and cook over a medium
flame for about 1 hour,or until all the water has been absorbed.
Allow to cool until sightly warm to the touch. Mix in koji and pack
mixture into a glass or porcelain bowl. Cover with a towel and
place in an oven with just the pilot light on and incubate for 12
hours. (if you do not have a gas oven, place the mixture in a wide
mouth jar and cover tightly. Float it in a large covered pot or tub
filled with warm water, or wrap in towels and place over a hot
water heater.) After 12 hours, remove rice from oven, place in a
pot and bring to a boil, stirring often. Boil gently for 2-3 minutes.
Puree in a blender. Put in a glass jar and keep refridgerated. It
will keep several weeks. Makes 2 1/2 cups.
Some other books containing amasake recipes and information:
Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace by Aveline Kushi with Alex Jack
Cooking With Japanese Foods : A Guide to the Traditional
Natural Foods of Japan by John and Jan Belleme
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods: By Sandor Ellix Katz
Amazake and Amazake Frozen Desserts: Industry and Market in the North America = [Amasake]
by William Shurtleff, Akiko Aoyagi
I hope that helps.
Thank you, very much.
Bruce Paine
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Originally Posted by nisha
Okay Bruce,
You hit the nail on the head. I feel wiped out. I've started eating mochi every day and am feling a little bit better.
I want to nurse my babe for 18 months but I do think, especially after reading the article shb sent me (thanks by the way shb), that my girl should be eating some solids at 10 1/2 months. I am willing to try amasake but can't find it anywhere in Montreal. Is it easy to make? I'd love instructions.
Thanks,
Nisha
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