Leftover fruit marinated in sweet koji transforms into refreshing fermented ice cream!

Hello.
Change the future through your daily life!
I am Junko Nakamura, a Home Economics researcher.

At Wednesday's Mishima Lively College, we made
fruit marinated in sweet koji.

We used watermelon, kiwi, apple, banana, and more in the workshop.
Simply cut them into bite-sized pieces, toss them with sweet koji (concentrated amazake) equal to 10-20% of the fruit's weight, and let them rest in the refrigerator.

The power of the enzymes in the sweet koji brings out the delicious flavor of the fruit.

It is delicious as is, but I decided to transform the leftovers into summer ice cream.
The preparation is simple.

First, put the fruit marinated in sweet koji into ice cube trays and popsicle molds.

Don't waste the liquid released by the sweet koji and fruit; pour that in as well.

For the remaining liquid, I mixed in homemade soy milk yogurt to create a creamy consistency.

Spread this over the molds, cover with plastic wrap, and place in the freezer.

The contents of the ice cube trays become bite-sized cube ice.
The popsicle molds turned into satisfying ice pops packed with chunks of fruit.

Once frozen, remove them from the molds and store them in a plastic bag in the freezer.
Doing this makes it convenient to take them out whenever you want to eat them.

It is a


summer fermented treat that soothes the intense heat

, featuring the refreshing sensation of fruit and the gentle sweetness of sweet koji (concentrated amazake).Even leftovers from a workshop can become a supreme treat with a little change in form.You can enjoy everything without waste, deliciously, down to the very last drop.

Although it is sweet, it is a 'three-poison-free' treat that uses no flour, dairy products, or vegetable oils!
It is safe for children's snacks, too.
Change the future through your daily life!

Home Economics Researcher
Junko Nakamura