Pumpkin Amazake
by Takashi Sato, president of San-J
Ingredients
- Pumpkin (5oz without skin)
- Koji (4oz)
- Water (10oz in the beginning and another in the middle)
Preparation
- Cut the pumpkin and take the seeds out. Microwave the pumpkins for 4-5 minutes and leave them until they cool down.
- Take the skin out.
- Mush pumpkin well.
- Add water and koji.
- Mix well.
- Put pumpkins into an Instant Pot or slow cooker.
- For Instant Pot, select “Keep Warm” with medium temperature.
- Set the timer to 12 hours.
- For other cookers, set the temperature at 140F.
- Stir well two times during those hours.
- Don’t put the lid on.
- Instead, put a towel over the cooker.
- You can add another 10oz of water once at 8 hours if it evaporates and becomes less.
- At the end of 12 hours, if you still feel a grassy flavor, you can extend the cooking time for another 12 hours or even longer.
- You should add adequate water during those hours/days.
Additional Notes
Note: If you don’t like the grainy rice, you can use a mixer at the end. You can also add more water if it’s too thick.
Thermos Recipe
Ingredients
- Same as above
Preparation
- Put pumpkins in a pot and heat to 140 degrees.
- Put pumpkins into a thermos and leave them.
- During 12 hours of Saccharification, check the temperature once or twice.
- In case the temperature goes down, heat pumpkins again in a pan and put them back into the thermos.
- Leave pumpkins in the thermos for 12 hours in total from the beginning.
Share This Cocktail!
