Amasake Crème Brulee
(Yield: 4 servings)


2 cups amasake
3 T powdered kuzu root starch
3 T water
4 T organic cane sugar


1. place amasake in a small saucepan over low heat
2 .mix kudzu powder with water to dissolve, add to amasake and heat mixture to 180°
3. turn heat to low and simmer gently for 1-2 minutes
4. pour into ramekins and allow to cool at room temperature or refrigerate
5. coat each ramekin with 1 T cane sugar and sear with a torch to carmelize the sugars
6. allow 10 minutes to cool and serve

close [x]
Amasake Chai Milk
(Yield: 1 quart)

4 C Amasake
2 T minced fresh ginger, or 1 t powdered 1 t star anise
2 t cinnamon
1 mace, grated
5 cardamom seeds
1/4 t cloves
1 T cut dry licorice
1 t black pepper
2 t cocoa or carob powder
4 T honey
2 T maple syrup, or other sweetener
1 T vanilla 1/8 t stevia powder
1/8 t cayenne
1/4 t sea salt

1.add amasake to a blender and blend until uniform
2.strain through a mesh strainer or cheesecloth, return milk to blender and discard strainer contents
3.add amasake milk to a blender with the first 8 ingredients
4.strain a second time, and return milk to blender and discard strainer contents
5.add sweeteners, cocoa or carob, stevia powder, cayenne and sea salt
6.blend until well combined, about 2-3 minutes, serve

close [x]