The citric acid in the sweet sake made with white koji thickens the proteins in the milk and soy milk, creating a delicious lassi-like drink. By making it with soy milk, you can create a more Japanese-style lassi. material White Koji Amazake 150cc Milk or unsweetened soy milk 150cc Honey...
When you make amazake with black koji, the citric acid gives it a fruity flavor. If you chill it and drink it with ice, you can enjoy a tropical amazake that will overturn your previous image of amazake. 【material】 Rice: 1 cup Water (separate from the water used for cooking...
The citric acid in the black koji mold makes the chicken breast moist. No frying pan is required. This is a hearty dish that can be easily made in the microwave. The granular texture and sour taste of the black koji mold will whet your appetite. You can eat it...
