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A fermented sweet rice, produced by cooking the whole rice grain in water with koji, a starter treated with a special yeast culture - Aspergillus oryzae - which converts the starch in the rice into simpler sugars.

By the end of fermentation, amasake resembles a thick rice pudding, with a pleasant sweetness.

Amasake is rich in maltose, and its sugars are not as refined or concentrated as those of honey.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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