2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
There are a number of rather original Japanese drinks that are of interest to domestic culinary specialists. Among those, both non-alcoholic and alcohol-containing options deserve attention. We will tell about the most popular traditional Japanese drinks in our publication.
Aojiru
The Japanese are convinced that the ideal non-alcoholic drink should not only have cooling properties, but also produce a healing effect on the body. Based on this philosophy, the folk healers of the Land of the Rising Sun created Aojiru nectar, saturated with a whole mass of vitamins and essential trace elements. The cocktail is a mix of vegetables, milk and cereals. This combination may not seem very pleasant to taste. However, the benefits of drinking a Japanese drink are simply invaluable.
To make Aojira, you need to use the following ingredients:
- White Cabbage - 200g
- Celery - 150g
- Sprouted barley - 150g
- Milk - 200 ml.
- Water is oneglass.
- Sugar - to taste.
Let's go directly to the recipe for a Japanese drink. The above components are ground to a state of homogeneous mass in a blender. The resulting juice is decanted through a sieve, poured with milk and water. The cocktail is sent for several hours in the refrigerator. Then sugar is added to the composition and mixed.
Japanese drink aojiru is consumed after a hard day's work. Vitamin nectar perfectly nourishes the body with an abundance of protein and carbohydrates. Already by the end of the first week after the start of the cocktail, you can feel an excellent tonic effect and notice an increase in additional strength.
Mugitya
The older generation probably remembers the not-too-pleasant taste of all kinds of coffee surrogates prepared on the basis of roasted cereal seeds and chicory root, which were in demand in Soviet times. Let's talk about a peculiar variation of such products, but with an ancient history and much more beneficial for the body. This is a traditional Japanese soft drink called mugicha.
The preparation is as follows. Barley grains of the highest grade are selected. Cereal in the amount of one glass is delicately fried in a pan. The product is constantly stirred to avoid burning. The grains are removed from the fire after they have acquired a delicate brown hue.
Roasted barley is poured with boiled water in an amount of 300 ml. The container is covered with a lid and wrapped in a towel. The drink is left to infuse for 5-10 minutes. Before useyou can add a little sugar to the composition to improve the taste.
Doburoku
Now consider popular strong Japanese drinks. One of the most sought after is doburoku, which is called country sake. Alcohol is ideal for home cooking, as it does not require any equipment and serious knowledge.
The drink is prepared based on the following ingredients:
- White rice - 1.5 kg.
- Rice Koji - 400g
- Citric acid - dessert spoon.
- Wine yeast - 5-10 gr.
White rice covered with water. The groats are left to soak for about 5 hours. Then the grain is thrown into a colander. Rice processed in this way is boiled and cooled to room temperature.
Citric acid is dissolved in 2.5 liters of water. Add a norm of koji rice. After half an hour, boiled white rice is poured into the container. The ingredients are mixed into a capacious vessel with a volume of at least 10 liters. Pour water almost to the top of the container. The drink is put to ferment in a warm place.
Alcohol will reach the condition after 2 weeks. Finally, the drink is filtered through several layers of gauze. Drink traditional Japanese alcohol chilled.
Awamori
Awamori is a low-alcohol Japanese drink that has been favored by the people of Okinawa for centuries. In the world, they began to learn about such alcohol only at the end of the past.century. As in the previous case, the basis of the drink is rice mash.
Awamori is made from long varieties of rice. The grains are crushed and poured with warm water. After a day, the main part of the liquid is drained and the cereal is kept for an hour for a couple. Rice is mixed with yeast. Warm water is added again and the drink is fermented for 12 hours. The grain is transferred to wooden containers for fermentation. The process takes 2 weeks. The resulting mass is placed in copper cubes and alcohol is distilled. In order to increase the degree, the drink is stored in ceramic vessels.
Setyu
To make strong shochu, grains of rice, wheat and barley are soaked in warm water with added sugar. Then yeast is used. The container with the base of the drink is covered with a lid and left to ferment for a week. After the specified period has passed, steamed sweet potato and additional water are added to the composition. The drink is subjected to secondary fermentation for several days. The resulting mash is distilled, poured into sealed containers and stored for some more time to increase the strength.
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