Coconut Water, Kombucha, Aloe Drink, Ann Migo, Kovita in bottles…. the new super drink list goes on and on. I have something new for you. It is amazake. And it is home-made amazake that you can easily prepare. Amazake literally means ‘sweet sake’, but it has nothing to do with sake (rice wine). Amazake does not contain alcohol. Amazake is a naturally sweet rice drink. Amazake is a power house packed with nutrients. Have you ever had in your life experienced an intravenous...
Read More5 Reasons Why Sake Is Best Served Warm
For those who missed 5 Reasons Why Sake Is Best Served Warm (features as a leading article at MSN.com) at zesterdaily.com, here you are the article. When I recently toured Japan with Allison, John, Jane and Steve, they all enjoyed the warmed sake along with the cold one over delicious Japanese meals. Here is what you should know about how to maximize your experience with sake....
Read MoreWarmed Sake with Braised Short-ribs
https://zesterdaily.com/cooking/brasied-short-ribs-get-japanese-makeover/ Braised short-ribs, whose recipe I modified into my way, became my family’s winter comfort food. We enjoy it with warmed sake. Please find the recipe and the type of sake which you want to pair it...
Read MoreSake Braised Short Ribs
(excerpt: Hiroko’s American Kitchen – 2013 IACP Winner, Page 33) In this recipe you will learn a technique which is new to you. The result is a clean, clear tasting delicious braised short ribs. You will find more new cooking techniques in Hiroko’s American Kitchen. Ingredients 7 tablespoons shoyu 5 tablespoons honey 3 tablespoons Worcestershire sauce 1 tablespoon red pepper flakes 5 to 5 1/2 pounds bone-in short ribs (about 6 whole bones) 2 tablespoons...
Read MoreMother of Sake – Continued Story
After making the Koji rice, next step is making of Yest Mash Startar, Shubo, which is translated into Mother of Sake. We transfer the Koji rice to a middle size tank and add spring water and additional steamed rice, and let the mixture stand about two weeks, or until natural lactic acid is produced in the batch. Lactic acid makes the batch in the tank steril. Lactic acid bacteria itself will die eventually in the very strong acid environment. Then, yeast is added to the...
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