As I mentioned in the preceding post, I'm making some sakadane, using one part amazake and one part water (100 ml each). It's now bubbling. It will take 2-3 days to make sakadane.
先の記事に書いたように、甘酒と水を１：１（100 mlづつ）使って、酒種を作っています。泡立ってます。酒種を作るのには２～３日かかります。
sakadane = saka dane
saka < sake = Japanese rice wine
dane < tane = seed
Here is a link to Episode 5 of the TV drama, Ando Natsu:
テレビドラマ「あんどーなつ」の第五話のリンクです：
Link
By watching the episode, you will see how important sakadane is for a wagashi ya (Japanese-style confection store).
これを見れば、和菓子屋にとって酒種がどれくらい重要か分かります。
saka < sake = Japanese rice wine
dane < tane = seed
Here is a link to Episode 5 of the TV drama, Ando Natsu:
テレビドラマ「あんどーなつ」の第五話のリンクです：
Link
By watching the episode, you will see how important sakadane is for a wagashi ya (Japanese-style confection store).
これを見れば、和菓子屋にとって酒種がどれくらい重要か分かります。
It is very interesting to watch all your preparations. Not long ago there was no way to get hold on Koji or even some grains of the aspergillus oryza fungus. I always remembered the jdrama episode you mentioned because I like to make wagashi. Now I found an online shop selling koji in Germany: They sell different types to prepare sake, mirin, miso, amasake. 500 g Koji for amasake 7.50 Euro, organic. Fabulous.
ReplyDeleteKiki: I got that locally produced 400 g koji for 580 yen, 500 g koji for 7.50 euro shouldn't be bad at all!
ReplyDeleteYes, the price is good. I could give it a try. Funny thing, in Germany they like to make something like amasake from fermented rye bread. Two different cultures with basic food:
ReplyDeleteJapan rice, germany bread and the same ideas for pickling and fermentation.
Kiki: Your "something like amasake" is more interesting to me than amazake!
ReplyDeleteWhy not make the German version, using rye bread, and post about it in your blog?!
I wonder if Kiki is talking about the refreshing drink made from fermented rye bread... (I would have never linked it to your drink!). It is made also in Poland, Ukraine and Russia and is even sold in my "multi-ethnic" shop here (Ukrainian; it's called "kvas" in most slavic languages). It's apparently one of the oldest drinks in these countries...
ReplyDeletehttp://en.wikipedia.org/wiki/Kvass
It has a very special taste. I like it, but I couldn't drink it often.
Talking about fermented stuff... My favourite Polish soup (called "zurek") is made on a basis of fermented rye flour with garlic; of course other spices and herbs are added. It is slightly sour and has a very complex taste. The strange thing is that it's often the foreigners' favourite! (I still don't understand why... because it's very very unusual). http://en.wikipedia.org/wiki/Sour_rye_soup
ReplyDeleteI suspect it of tasting umami... Even the powdered instant version of this soup is delicious (when made without any additions of MSG etc.). I once made it from the scratch (the fermenting process) and it was of course the best, but people often make it from the fermented liquid "stock" bought practically in every shop.
Sissi: Thanks for the links. Learning new things every day!
ReplyDeleteI'm interested in anything fermented (laugh). Miso, soy sauce, natto, just to name a few. I have to explore fermented foods in Europe!
I'm sure you would love sauerkraut ;-) And fermented cucumbers (which you can easily prepare in Japan too! Smaller Japanese cucumbers might be good for that. I must give you the recipe when cucumber season comes because it's very easy: salt, water and herbs/spices of your choice. It's like Japanese salt pickling but for a longer period and in brine (and whole cucumbers). It is more or less strong depending on the time the cucumbers spend in the brine; my favourite stage is when they are still crunchy and not very sour, i.e. after a couple of days, but the very sour ones are better in potato salads or with pickled herring... I must post the recipe this year.
ReplyDeleteSissi: Thanks! I'm looking forward to your recipe!
ReplyDeleteSissy: Yes, it is something like Kwas but fermented much longer. I did not prepare it because you need some starter too (and it is sold in gallons..).
ReplyDeletePickling: I have to dig for my old cook books in the attic. There are lots of traditional pickled and fermented in salt vegetable recipes (cabbage, mushrooms, cucumbers, plums, cauliflower, carrots, runner beans too). Especially pickled /lacto acid fermented runner beans are a very traditional dish in some parts of germany. They are eaten cooked (during winter) in a thick creamy sauce or mixed with potato mash or are cooked as one pot dish (soup) aside to fatty pork. Beware: very destinct "sour" flavor.
Kiki, the runner beans sound incredible! Fermentation is such an extraordinary process... I feel like making some kimchi.
ReplyDelete