Mizuame: Difference between revisions
No edit summary |
Undid revision 433088068 by 98.204.8.3 (talk) for vandalism. |
||
| Line 1: | Line 1: | ||
[[Image:The Mystery of the Druids Coverart.jpg|thumb|Mizuame]] |
[[Image:The Mystery of the Druids Coverart.jpg|thumb|Mizuame]] |
||
{{nihongo|'''Mizuame'''|[[wikt:水飴|水飴]]}} is a |
{{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. |
||
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. |
||
| Line 10: | Line 10: | ||
==References== |
==References== |
||
*Davidson, Alan. ''Oxford Companion to Food'' (1999). "Mizuame", p. 510 ISBN 0-19-211579-0 |
*Davidson, Alan. ''Oxford Companion to Food'' (1999). "Mizuame", p. 510 ISBN 0-19-211579-0 |
||
*[[Viktor Haga]] |
|||
[[Category:Sweeteners]] |
[[Category:Sweeteners]] |
||
Revision as of 20:00, 7 June 2011
Mizuame (水飴) is a sweetener from Japan which is translated literally to 'water candy'. 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.
See also
References
- Davidson, Alan. Oxford Companion to Food (1999). "Mizuame", p. 510 ISBN 0-19-211579-0