Amazake: Peaches
Koji is a fun and funky little fermentation powerhouse made by taking a grain (usually rice) that has been cooked and inoculated with Aspergillus Oryzae that can be used as the converter of starches and creator of umami in some of Japan’s most famous culinary products; Soy Sauce, Miso, Shoyu & Mirin.
But, Koji is an essential ingredient of an ancient Japanese Super-Drink, Amazake is, made by fermenting rice or other starches with koji (a mold, typically Aspergillus oryzae). This process creates a naturally sweet, rich, and umami-packed liquid.
In our pursuit of wanting to know more, Johnny told us that:
Koji breaks down starches into sugars while producing subtle umami. It’s a short fermentation, focusing on sweetness and texture.
No matter what type of Amazake you are creating, you will expect a product that is creamy, sweet, and fruity with a touch of umami.
When making his Tinned Peach Amazake with the Campari Academy tea, Johnny really highlighted the endless possibilities to this approach with other preserved ingredients.
Ingredients
- 300 g tinned peaches (drained weight)
- 300 g fresh or dried koji
- 300 ml water
Drain the peaches from their syrup or juice.
Combine all the ingredients and blend to a puree with a stick blender.
Transfer the mixture to a vacuum bag and seal.
Store at 30-40ºC for 24-36 hours. You can use a yogurt maker, warm oven, dehydrator or sous vide setup for consistent heat.
The blend will become sweeter, more umami, and develop a mild funk.
Strain to yield a clearer liquid and keep refrigerated. Consume within 1-2 weeks.
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