Mizuame ✦

Mizuame (sirop de riz)

What it is

Japan had mizuame centuries before it had cane sugar: rice or millet starch broken down by malt into a clear syrup. Edo-period street artists pulled candy animals from it while it was still warm, and because it is far less sweet than sugar it is still reached for as body and shine rather than sweetness.

In the kitchen

Wet the spoon before you dip it, or you will lift the whole jar. A spoonful stirred into a boiling sugar syrup stops it crystallising and gives a glaze a shine plain sugar cannot hold.

Goes with

Soy sauce Hon-mirin Kinako Black sesame Matcha Ginger Glutinous rice

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

Also used with

Warabi-ko (bracken starch)

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