Uploaded September 2016 | Updated September 2026, 2 weeks ago

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We are making Amazake with this dried Koji, a type of edible fungus used to make miso, soy sauce and sake. This drink brings back memories. My mother made a lot of amazake in a large jar when she was in good health. This can be a great nutrient support to beat the hot summer heat.

How to make Amazake
cookingwithdog.com/recipe/amazake

(6 people (1000ml/4.2 cups for 6 people)) Cook Time: 10 minutes
* Time for making porridge and fermenting amazake is not included in cook time.

200g Dried Koji or Kome Koji, a type of edible fungus used to make miso, soy sauce and sake (7.1 oz)
150g Rice (5.3 oz)
Water

- Amazake Banana Smoothie -
50ml Amazake (1.7 fl oz)
150ml Milk (5.1 fl oz)
1 Frozen Ripe Banana (100g/3.5 oz)
Sliced Banana for topping

- Cold Amazake -
80~100ml Amazake (2.7~3.4 fl oz)
Ice Water
Ginger Root, grated

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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