Items related to Amazake: Rice, Kofun Period, Nihon Shoki, Aspergillus...
Amazake: Rice, Kofun Period, Nihon Shoki, Aspergillus Oryzae, Miso, Soy Sauce, Sake, Choujiu, Cơm rượu, Gamju, Makgeolli, Rice Milk - Softcover
Reseña del editor:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Amazake is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae that includes miso, soy sauce, and sake. The basic recipe for amazake has been used for hundreds of years. KÅ ji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.
"About this title" may belong to another edition of this title.
- PublisherAlphascript Publishing
- Publication date2010
- ISBN 10 6132813969
- ISBN 13 9786132813961
- BindingTapa blanda
- Number of pages84
- EditorMiller Frederic P, Vandome Agnes F, McBrewster John
(No Available Copies)
Search Books: Create a WantIf you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!
Create a Want