For a hardy winter breakfast, just heat the amazake gently and serve with a hint of ginger or dilute with water and serve hot for a wholesome, warming drink. As a sweetener, amazake is a natural in puddings, pie fillings, and custards. It adds a rich, moist quality to breads, scones, pancakes, waffles, cakes and cookies. Use amazake to add body and mild sweetness to salad dressings (see Amazake Salad Dressing by clicking the Tab above) or to make delicious, dairy-free "milk shakes."

Makes about 2 1/2 cups

1 cup Amazake
1 1/2 cups almond milk or rice drink
3 tablespoons toasted almond butter
small pinch Masu 100% Sea Water Salt
1/2 teaspoon vanilla
1/8 teaspoon almond extract

Purée all ingredients thoroughly in a blender. or a smooth texture, pour through a fine-mesh strainer to remove rice hulls. (Press solids dry, and
save them in a covered container in the refrigerator for making cookies, quick breads and pasteries). Serve well chilled.

Serves 4

2 cups Almond Amazake Shake or Strawberry Amazake Shake (see recipes- use tabs above)
2-3 tablespoons Mitoku Rice Malt (to taste)
1 1/2 tablespoons Mitoku Kanten-Agar Flakes
1 1/2 tablespoons Mitoku Kuzu
1 teaspoon vanilla extract

In a medium-size saucepan combine the amazake and rice syrup. Sprinkle the kanten flakes on top, heat to a simmer over medium heat without stirring, then simmer for 2 minutes, stirring gently until kanten is dissolved. Thoroughly dissolve the kuzu in 2 tablespoons cold water and add it to the pan while stirring briskly. Simmer 2 minutes more, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla. Pour into custard cups or small bowls and chill until firm before serving (about 2 hours). Garnish with fresh berries, toasted coconut, toasted slivered almonds, etc.

Amazake Parfait

Makes about 5 parfaits

This elegant parfait is especially attractive served in traditional parfait glasses, wine glasses, or other stemware.
Prepare Amazake Custard made with both the Almond Shake and the Strawberry Shake (see recipes in this section, or use the Vanilla Pudding recipe in the Kuzu Recipes section of our web site in place of the Almond Custard).

Before it sets, pour a little of the Strawberry Custard into parfait glasses, tilt and let chill until firm. Add a layer of fresh sliced strawberries. Pour a little Almond Custard or Vanilla Pudding on top, tilt glasses, and chill until firm. Add more sliced strawberries and another layer of Strawberry Custard. Once the last layer is set, top with a little more Almond Custard or Vanilla Pudding and a garnish of sliced strawberry and mint leaves. Serve chilled.

Makes about 3 cups

1 cup Mitoku Amazake
2 cups fresh strawberries
1 - 1 1/2 cups almond milk or rice milk
1/4 teaspoon vanilla
2 tablespoons Mitoku Rice Malt, or to taste

Purée all ingredients thoroughly in a blender. If you want a creamy texture, pour through a fine-mesh strainer to remove rice hulls and strawberry seeds. Serve well chilled. Garnish with sliced strawberries, blueberries or fresh mint leaves.

Amazake Salad Dressing
Makes 1 cup

This creamy, slightly sweet yet tart dressing is terrific on vegetable, grain and pasta salads.

1 cup (240ml) Amazake
2 tablespoons Toasted Sesame oil
2 tablespoons extra virgin olive oil
1 cup (240ml) Mitoku Brown Rice Vinegar
1 tablespoon Mitoku OG Brown Rice Miso
1 clove garlic

Blend all ingredients in a blender until smooth. Pour dressing into a jar, and if time permits, chill slightly before serving. Shake well before using.