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{{short description|Japanese starch-based sweetener}}
{{no footnotes|date=December 2012}}
{{italic title}}
{{one source|date=December 2012}}
{{Infobox prepared food
{{Infobox food
| name = ''Mizuame''
| name = {{transliteration|ja|Mizuame}}
| image = [[File:Mizuame 001.jpg|300px]]
| image = Mizuame 001.jpg
| image_size = 300px
| caption =
| caption =
| alternate_name =
| alternate_name =
| country = [[Japan]]
| country = Japan
| region =
| region =
| creator =
| creator =
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| type = Sweetener
| type = Sweetener
| served =
| served =
| main_ingredient = [[Glutinous rice]], [[potato]]es, or [[sweet potato]]es
| main_ingredient = [[Glutinous rice]] and [[malt]] or [[potato]]es
| variations =
| variations =
| calories =
| calories =
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}}
}}


{{nihongo|'''''Mizuame'''''|[[wikt:水飴|水飴]]}} is a [[sugar substitute|sweetener]] from [[Japan]] which is translated literally to "water candy". A clear, thick, sticky [[liquid]], it is made by converting [[starch]] to [[sugar]]s. Mizuame is added to ''[[wagashi]]'' to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Mizuame is produced in a very similar fashion to [[corn syrup]] and is very similar in taste.
{{nihongo3|literally "water candy", also known as millet jelly|[[wikt:水飴|水飴]]|'''Mizuame'''}} is a [[sugar substitute|sweetener]] from Japan. A clear, thick, sticky liquid, it is made by converting [[starch]] to [[sugar]]s. {{transliteration|ja|Mizuame}} is added to {{transliteration|ja|[[wagashi]]}} to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some {{transliteration|ja|mizuame}} are produced in a very similar fashion to [[corn syrup]] and are very similar in taste.


Two methods are used to convert the starches to sugars. The traditional method is to take glutinous [[rice]] mixed with [[malt]] and let the natural enzymatic process take place, converting the starch to syrup. The second and more common method uses potatoes or sweet potatoes as the starch source, and added acid, such as [[hydrochloric acid|hydrochloric]], [[sulfuric acid|sulfuric]] or [[nitric acid|nitric]] acids. If done by the first method, the final product, known as ''mugi mizuame'' (麦水飴), is considered more flavorful than the potato version.
Two methods are used to convert the starches to sugars. The traditional method is to take [[glutinous rice]] mixed with [[malt]], and let the natural [[enzymatic]] process take place, converting the starch to syrup<ref name="Penguin2002">{{Cite encyclopedia|title=Mizuame|date=2002|encyclopedia=[[The Oxford Companion to Food|The Penguin companion to food]]|publisher=Penguin books|location=London|url=https://archive.org/details/penguincompanion0000davi/page/611/mode/1up|access-date=2021-04-28|last=Davidson|first=Alan|author-link=Alan Davidson (food writer)|orig-year=1999|page=611|language=en|isbn=0-14-051522-4}}</ref> which consists mainly of [[maltose]].<ref name="USTreasuryDecisions1924">{{Cite journal|title=(T.D.40064) Mizuame – Glucose|journal=[[Treasury regulations|Treasury decisions under customs and other laws]]|url=https://babel.hathitrust.org/cgi/pt?id=osu.32437011695406&view=1up&seq=350|hdl=2027/osu.32437011695406?urlappend=%3Bseq=349|volume=45|pages=339–341|via=[[HathiTrust]]|publisher=[[United States Department of the Treasury]]|year=1924|location=Washington|language=en|hdl-access=free}}</ref> The second and more common method is [[acid hydrolysis]] of [[potato starch]] or [[sweet potato]] starch by adding acid, such as [[hydrochloric acid|hydrochloric]], [[sulfuric acid|sulfuric]] or [[nitric acid|nitric]] acids,<ref name="Penguin2002" /> to make [[glucose syrup]]. If done by the first method, the final product, known as {{nihongo||麦水飴|mugi mizuame}}, is considered more flavorful than the acid version.<ref name="Penguin2002" />


==See also==
==See also==
*[[Barley malt syrup]]
*[[Barley malt syrup]]
*[[Corn syrup]]
*[[Corn syrup]]
* [[List of syrups]]


==References==
==References==
<references />
*Davidson, Alan. ''Oxford Companion to Food'' (1999). "Mizuame", p. 510 ISBN 0-19-211579-0
<!--*Davidson, Alan. ''[[The Oxford Companion to Food]]'' (1999). "Mizuame", p.&nbsp;510 {{ISBN|0-19-211579-0}}-->


==External links==
⚫
[[Category:Sweeteners]]
*{{Commons category-inline}}
⚫
[[Category:Wagashi]]


{{Sugar}}
[[es:Mizuame]]

[[fr:Mizuame]]
[[Category:Japanese words and phrases]]
[[ja:水飴]]
⚫
[[Category:Syrup]]
⚫
[[Category:Wagashi]]

Latest revision as of 13:03, 29 December 2024

Mizuame
TypeSweetener
Place of originJapan
Main ingredientsGlutinous rice and malt or potatoes

Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some mizuame are produced in a very similar fashion to corn syrup and are very similar in taste.

Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup[1] which consists mainly of maltose.[2] The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids,[1] to make glucose syrup. If done by the first method, the final product, known as mugi mizuame (麦水飴), is considered more flavorful than the acid version.[1]

See also

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References

[edit]
  1. ^ a b c Davidson, Alan (2002) [1999]. "Mizuame". The Penguin companion to food. London: Penguin books. p. 611. ISBN 0-14-051522-4. Retrieved 2021-04-28.
  2. ^ "(T.D.40064) Mizuame – Glucose". Treasury decisions under customs and other laws. 45. Washington: United States Department of the Treasury: 339–341. 1924. hdl:2027/osu.32437011695406 – via HathiTrust.
[edit]
  • Media related to Mizuame at Wikimedia Commons
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