【Amazake Yogurt】Jay’s Hacco-licious Recipes vol.4

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Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

【amazake-yogurt】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine

INGREDIENTS

・1/2 cup Amazake
・1/2 cup Yogurt
・Fruits

PREPARATION

1: Add Amazake in a bowl
2: Add Yogurt in a bowl
3: In addition, put any available fruits on Amazake yogurt, banana, rasberry, blueberry, mango etc.

Jay’s note

Amazake is fermented rice drink. To make amazake, koji culture is added to rice causing enzyme to break down the carbohydrates into simpler sugar. As the rice mixture incubates, sweetness develops naturally. Amazake is very nutritious. It contains Vitamin B1, B2, B6, Folic acid, Dietary fiber, Oligosaccharide, Cysteine, Arginine and Glutamine.
Amazake is good matching with yogurt. You’ll feel Amazake’s natural sweetness and sourness of yogurt together. I used this time one popular bland Siggi’s, which is Ireland’s traditional style yogurt making in New York.

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