What do do with Sakekasu ? Amazake !


amazake


sakekasu

This white paste (sakekasu) is rice on its way to become sake… it is fermented. They sell it in Winter and it is used to make sakekasu soup, which is a dish that warms you up.


sakekasu soup

You can also cook it with water. It’s already sweet naturally. That makes a hot milky drink called “amazake” , sweet sake. It is appreciated by kids and served on Girls Day Festival (Hina-Matsuri) earlier in March.
I haved sweetened a little mine as my sakekasu was a bit old -I finish the stock on the last cold days. My sweetener is yuzu-cha.

Fr :
Cette pate blanche (sakekasu) est du riz en train de se transformer en sake, en debut de fermentation. En hiver, il est vendu comme ingredient pour faire des soupes. C’est un plat rechauffant.
On peut le diluer et cuire dans de l’eau pour faire de l’ amazake (sake doux), une boisson chaude d’aspect lacte. Les enfants l’apprecient et c’est notamment servi le jour de la Fete des Petites Filles (Hina Matsuri), debut Mars.
Le mien etait un peu vieux, un peu trop fait, j’ecoule les stocks. Il devrait etre plus sucre au naturel. J’ai ajoute du yuzu-cha.

3 thoughts on “What do do with Sakekasu ? Amazake !

  1. Pingback: Fav’ season soup : SNN (sakekasu natto negi) « GOURMANDE in OSAKA

  2. Pingback: Japanese warming soup with mini daikon « GOURMANDE in OSAKA

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