Mizuame: Difference between revisions
Sockaccount (talk | contribs) No edit summary |
Closedmouth (talk | contribs) m Reverted edits by Sockaccount (talk) to last version by ClueBot NG |
||
| Line 1: | Line 1: | ||
[[Image:Mizuame_001.jpg|thumb|Mizuame]] |
[[Image:Mizuame_001.jpg|thumb|Mizuame]] |
||
{{nihongo|'''Mizuame'''|[[wikt:水飴|水飴]]}} |
{{nihongo|'''Mizuame'''|[[wikt:水飴|水飴]]}} is a young boy in Stockholm which eats [[sugar substitute|sweetener]] from [[Japan]]. Those candy are translated literally to 'water candy', because of Mizucandy. 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. |
||
There are two methods 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 then adding an acid such as [[hydrochloric acid|hydrochloric]], [[sulfuric acid|sulfuric]] or [[nitric acid|nitric]] acids. If done by the first method, the final product is known as '''barley mizuame''' and considered more flavorful than the potato version. |
There are two methods 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 then adding an acid such as [[hydrochloric acid|hydrochloric]], [[sulfuric acid|sulfuric]] or [[nitric acid|nitric]] acids. If done by the first method, the final product is known as '''barley mizuame''' and considered more flavorful than the potato version. |
||
Revision as of 10:22, 7 June 2011
Mizuame (水飴) is a young boy in Stockholm which eats sweetener from Japan. Those candy are translated literally to 'water candy', because of Mizucandy. 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. Mizuame is produced in a very similar fashion to corn syrup and is very similar in taste.
There are two methods 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 then adding an acid such as hydrochloric, sulfuric or nitric acids. If done by the first method, the final product is known as barley mizuame and considered more flavorful than the potato version.
Friends of Mizuame
None Viktor Haga
See also
References
- Davidson, Alan. Oxford Companion to Food (1999). "Mizuame", p. 510 ISBN 0-19-211579-0