Grainy Millet Amazake
My daily routine is to pour amazake into a small sake cup, freeze it, and eat it crunchy every day😃 I think this keeps my gut bacteria super healthy✨
Oh, I got the sake cup from my grandfather.
Because my grandfather loved sake when he was alive.
My grandmother started living alone and seemed to have more items than she knew what to do with in the wall-to-wall cupboards, so she kept telling me, "Take whatever you like home."
Last year, my grandmother also passed away, and while I was cleaning up the house,
I remembered that.
"You're being put to great use🍶"
It was when I had finished cleaning up and was putting on my shoes in the entryway. My eyes were drawn to a small box labeled "Nanbu Wind Chime🎐" that I happened to notice when my gaze shifted. It had been placed quietly on the shoe cabinet stand.
For a long, long time. I had really wanted a "wind chime🎐" with a tone that was pleasant to my ears for a very long time.
Whenever I came across them at department store events or specialty shops, I would ring them with a clink and feel disappointed😢, then find another and hear a sharp clang...😥... and repeat the process.
As for me, Ayumi, I have a preference, or rather, a clear distinction between "okay sounds" and "unpleasant sounds," and I really can't handle unpleasant sounds. They make me feel sick😵
The one that had been left all alone by the entryway of my grandmother's house... it captured my heart with just a single ring ( ⸝⸝⸝•_•⸝⸝⸝ )♡
When I looked up the name "Nanbu Seieido" written on the box, guess what!!! It's a long-established manufacturer of Nanbu ironware, isn't it ( *´艸｀)✨
Right now, I, Ayumi, want an iron pot and an iron frying pan, and it seems they make a lot of those. As expected... the famous Nanbu ironware (*´艸｀*)♥
Grandpa, Grandma, thank you for the lovely sounding wind chime( ˘ ³˘)♥🎐
I, Ayumi, am taking good care of it♡
❉ ❉ ❉ 🎐 ❉ ❉ ♪♬♫
💎Grainy Millet Amazake💎
〚Ingredients〛
Six-grain rice 300g
Boiling water 300cc
Dried koji 100g
〚Instructions〛
① Put the five-grain rice into the rice cooker, pour boiling water over it, and mix it well.
Add the dried koji while breaking it up with your hands and mix thoroughly with a wooden spatula.
② Set the rice cooker to keep warm, cover with a cloth, leave the lid half-open,
and wait excitedly for 12 to 15 hours😃
❖ If using as a sweetener, keep warm for 20–24 hours,
for a softer sweetness, keep warm for 12–15 hours.
and ended up leaving it for 20 hours.
③ Transfer the amazake to a pot and heat while stirring until it boils to stop the fermentation.
❖ Must be refrigerated.
❖ Amazake with high sugar content doesn't freeze, so for long-term storage,
freezing is recommended.
❖ Making it into a paste with a food processor makes it easy to use as a sweetener.
The texture and ease of use as a sweetener are definitely better this way☝️
The surface looks like candy, but if you stir it in the pot, it will become a uniform pale color, so it's fine٩( ᐛ )و
Even so, 20 hours is super sweet😃💦
This isn't "frozen amazake" anymore, it's completely a sweetener.
Ayumi☽
🍓Let's try making grainy miracle sweets!🍓
🍎🍎🍎🍎🍎🍎🍎🍎🍎🐰🍎🍎🍎🍎🍎🍎🍎🍎🍎
💎Other Mogu-Poko Diaries💎
🌼Peeking at clumsy Ayumi🧐
〚Clumsy Moonlight Legend〛
🌼Exploring Earth's rules through food.
〚Mogu-Poko Time Monologues〛
🌼Researching the soul😃
〚Inside the Secret Base〛
💎The Mogu-Poko Diary is a record of Ayumi's daily life practicing Yumiko Otani's Future Food Tsubu-Tsubu.
I write these articles freely, referencing her books and theories.🐰
Ayumi☽