When the winter cold sets in, I start to crave something warm, creamy and sweet. Amazake makes me feel cozy and festive, and it’s cultured! It also couldn’t be easier to make.
You will need Koji rice, some uncooked rice, and a warm incubation spot. I used my dehydrator, but many of the methods for incubating tempeh will also work if you turn up the heat a bit more….