Mizuame: Difference between revisions
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{{nihongo|'''''Mizuame'''''|[[wikt:水飴|水飴]]}} |
{{nihongo|'''''Mizuame'''''|[[wikt:水飴|水飴]]}} is a [[sugar substitute|sweetener]] from [[Japan]] which is translated literally to "water candy" (also known as [[Millet_Jelly|millet jelly]]). 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. |
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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. 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. |
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Revision as of 14:40, 12 October 2017
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| Type | Sweetener |
|---|---|
| Place of origin | Japan |
| Main ingredients | Glutinous rice and malt or potatoes |
Mizuame (水飴) is a sweetener from Japan which is translated literally to "water candy" (also known as millet jelly). 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.
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, sulfuric or 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.
See also
References
- Davidson, Alan. Oxford Companion to Food (1999). "Mizuame", p. 510 ISBN 0-19-211579-0
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