Monday, June 24th


I first discovered amazake when I worked at Radha Eatery- a vegan restaurant in Vancouver. We used it as a replacement for sweet, condensed milk in our pumpkin pie recipe

It was easy to make- and a really cool fermentation project. It is probably the most dramatic transformation over the shortest time! It is simply cooked grains (I use brown rice mostly), fermented into a very sweet pudding or beverage. It is available in some health food stores and is gaining popularity in N. America. But making it on your own is inexpensive, fun and practical. Check out my upcoming class on How to Make Amazake Here. 




Ways to enjoy your amazake

Download and Print Recipes Here

Once your amazake is made, you can:

  • Eat it as as rice pudding, adding cinnamon, raisins and other cooked grains.

  • More traditionally it is pureed until smooth. Serve warm or cold as a drink (like a malt milkshake!) and experiment with flavours like chocolate and berries.

  • Use it as a sweetener in recipes, reducing the liquid and the sugar in the recipe .

  • Use it instead of condensed milk in your favourite recipes; 1:1 ratio.

Amazake Recipes

Traditional Temple Drink

Serves 1

Also makes a soothing recovery drink after illness or exertion

Boil 1 cup of water and add 1 cup of amazake to blender with a piece of fresh ginger, around half the size of your thumb.

Puree until very smooth and serve warm


Dairy-free, super creamy smoothie

makes 1 smoothie

1 banana

1/2 cup berries of your choice

1/2 cup amazake

Water to the 16oz mark on your blender

Optional add-ins: spirulina, hemp seeds, ground flax seeds, bee pollen- yous smoothie favourites!

Puree until very smooth


Amazake pudding (dairy and sugar-free)


4 cups amazake (blended with some water and strained for creamiest texture) it should be the consistency of thick cream.

6 Tbsp kuzu (available in Japanese grocery stores or health food stores) or arrowroot powder (available in health food stores and well supplied healthy grocers)

1/3 cup cold water

1 Tbsp vanilla essence or almond essence

Dissolve the kuzu or arrowroot in the cold water.

Bring amazake to a simmer in a pot and add the kuzu or arrowroot mixture and still until thickened.

Add optional flavouring

Pour into 4 small bowls and let set in the fridge for a couple of hours. Serve with fruit or toasted nuts.

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