Amazaki is considered a nutrient-rich drink and is often termed a liquid IV-boosting drink great for an health boost but currently it is
barely known outside of Japan. In saying this, I am sure it will gain popularity in the coming years, just as kombucha, kefir and
kimchi have.
First developed during the Kofun period (around 250 to 538AD), amazake was created by boiling rice, water and koji, a
fermenting fungus, Aspergillus oryzae, that is also used in the fermentation of miso, natto and soy sauce.
Since amazaki drink is only really found in Japan, it is quite difficult to find in Perth, even in asian or Japanese
supermarkets. Fortunately, amazaki is extremely easy to make at home and another fermented food to add to your diet toolbox.
Koji is an important fermentation starter that is used in a variety of Asian cuisines, most notably in Japanese cooking. It is made by inoculating grains or beans with a mold called Aspergillus oryzae and then incubating the mixture under controlled conditions to create the desired fermented food.
Amazaki needs the koji grains in the recipe as it plays a crucial role in breaking down the starches and proteins in the rice, making them easier to digest and enhancing the flavour. Furthermore the ferementation process can only occur with the help of the mold on the koji grains.
When rice is inoculated with Aspergillus oryzae spores and left to ferment, the koji (rice and spores) produces enzymes
such as amylase, protease, and lipase. These enzymes work by breaking down the complex carbohydrates, proteins, and fats in the rice into
simpler forms that are more easily digestible and accessible for our bodies to absorb nutrients.
This fermentation process not only enhances the nutritional profile of the rice but also adds depth of flavor to the amazaki.
Rich in beneficial bacteria and enzymes, amazaki is known to support gut health by promoting the growth of good bacteria in the digestive
system. This can help improve digestion and boost overall immune function. Amazaki is a great source of vitamin Bs and amino acids,
which are essential for energy production and tissue repair. Its naturally sweet taste makes it a delicious alternative to sugary
beverages, making it a great option for those looking to improve their overall health and well-being. Incorporating amazaki into your diet
can be a simple and effective way to support your body's natural functions and promote a healthy lifestyle.
A placebo trial showed an increase in'Bifidobacterium
According to Kurashashi's paper on the functionality and safety of Amazaki, Kamazaki has a measureable improvement on Fatigue with a pilot
study.
In that study, it was inferred that the functional substances might be BCAAs which contribute to muscle function and synergetic ingredients
in the amazaki.
Kurahashi A. Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake. J Fungi (Basel). 2021 Jun 10;7(6):469. doi: 10.3390/jof7060469. PMID: 34200668; PMCID: PMC8227387.
Oguro Y, Nishiwaki T, Shinada R, Kobayashi K, Kurahashi A. Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA. J Biosci Bioeng. 2017 Aug;124(2):178-183. doi: 10.1016/j.jbiosc.2017.03.011. Epub 2017 May 10. PMID: 28501542.
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Studies spanning decades investigate several Japanese staple foods as being potentially responsible for lower cases of CVD in Japan when compared with CVD in other countries such as Australia
The Japanese macrobiotic diet has a fascinating history that dates back several centuries. Its roots can be traced to the teachings of George Ohsawa, a Japanese philosopher, who believed that food plays a critical role in achieving physical and spiritual balance.
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