We are making Amazake with this dried Koji, a type of edible fungus used to make miso, soy sauce and sake. This drink brings back memories. My mother made a lot of amazake in a large jar when she was in good health. This can be a great nutrient support to beat the hot summer heat.How to make Amazakehttps://cookingwithdog.com/recipe/amazake/(6 people (1000ml/4.2 cups for 6 people)) Cook Time: 10 minutes* Time for making porridge and fermenting amazake is not included in cook time.200g Dried Koji or Kome Koji, a type of edible fungus used to make miso, soy sauce and sake (7.1 oz)150g Rice (5.3 oz)Water- Amazake Banana Smoothie -50ml Amazake (1.7 fl oz)150ml Milk (5.1 fl oz)1 Frozen Ripe Banana (100g/3.5 oz)Sliced Banana for topping- Cold Amazake -80~100ml Amazake (2.7~3.4 fl oz)Ice WaterGinger Root, grated* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 mlSearch your favorite Cooking with Dog recipes!https://cookingwithdog.com/recipes/Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!https://cookingwithdog.com/shop/Help translate our recipes and get our original Mug, Chopsticks and T-shirt!https://cookingwithdog.com/register/You might also enjoy ...Pork Steak Shogayakihttps://youtu.be/HSHcBxGQVrQMizu-Yokanhttps://youtu.be/zxCxFMldAgghttps://cookingwithdog.comhttps://youtube.com/cookingwithdoghttps://facebook.com/cookingwithdoghttps://instagram.com/cookingwithdoghttps://twitter.com/cookingwithdoghttps://pinterest.com/cookingwithdog#amazake #amazakerecipe #recipeMusic courtesy of Audio Network