Amazake, literally meaning “sweet sake”, is a healthy Japanese fermented rice drink. Known for its nutritious attributes such as glucose, enzymes, vitamins, essential amino acid, probiotics and etc., it is sometimes referred to as “the IV drip to drink” (飲む点滴) in Japan. There are two types of amazake. One is fermented with sakekasu (sake lees) with added sugar and contains a small amount of alcohol. But the other is produced with a mixture of fermentation rice and kome koji (rice malt). This turns into an all natural non-alcohol drink and its delicate sweetness comes from the rice. Everyone can enjoy this type of amazake since there is no alcohol content.
In cooperation with Aedan Fermented Foods, the Japan Society is proud to present our Japanese cultural Workshop: Amazake. Join us to learn more about this all natural non-alcohol rice drink and incorporate it in your dietary life.
Ms. Mariko Grady, Founder of Aedan, will give us a brief lecture of amazake followed by some tastings of unique and delicious drinks/dishes such as amazake coconut milk, amazake chai and amazake tamagoyaki (Japanese rolled omelette), etc. She is happy to share a couple of her recipes as well. Aedan products will be available for purchase at the end of the workshop.
-Amazake ingredients: Rice Koji, Rice, Water [Gluten & Soy-Free]
Date & Time
Wednesday, August 30, 2017
5:45 – 6:00pm Check-in
6:00 – 7:30pm Program
7:30pm – Q & A
Aedan Fermented Foods and Ms. Mariko Grady
The name Aedan ‘叡伝’ comes from two Kanji characters, ‘叡’ means wisdom, ‘伝’means hand down (as information) from generation to generation. Our founder, Mariko, creates a small batch of fermented products using the knowledge passed down from her Grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of San Francisco.
In 2011 after the devastating Tsunami struck Japan, our founder, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in Japanese mother’s and friends community. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line. Aedan products are now available at Rainbow Grocery and Bi-Rite Market in San Francisco.
This event is sold out. Sorry, no walk-ins due to the limited space.