Sweet porridge made of glutinous rice served as a light refreshment in the mountain village
Near Hagi, the city that flourished as the urban center of the San-in region in the olden days, is a village named Sasanami where this unique type of amazake was invented and cherished to this day. Mixing koji, rice (glutinous rice) and water, and heating the mixture for a few hours promotes the enzymatic saccharification of koji-kin and sweetens the resulting porridge. While the general term for sweet porridge in Japanese is amagayu, it is locally pronounced as amagya in this area. Sasanami was a small village that once flourished as a post town for the warlord procession of the Mouri family. The residents of this village cultivated rice paddies deep in the mountains where the officials of the clan could not notice. The glutinous rice harvested from these paddies was mixed with koji to create this sweet porridge. Since glutinous rice was not considered valuable enough to offer as a local present to the warlord, it became a useful source of daily food for the commoners. This is an anecdote that sheds light on another side of the long history of Japan developing its food culture as a rice-growing nation.
どう作って食べるか / HOW TO MAKE & EAT
❶Sweet porridge made of glutinous rice served as a Mix koji, rice (glutinous rice) and water, and heat the mixture to 50-60°C for a few hours
As a snack
▶食べられている地域 / Regions where it is eaten
▶微生物の種類 / Types of microorganisms