RICE and all things fermented – a match made in foodie heaven! Rice gets a makeover into Sake wine, transforms into Budweiser beer, or keeps it mellow as Amazake, a light Japanese rice drink.
Romans even saw rice as a healing elixir. Japanese food wizards cherish rice vinegar for its mystical health powers, swearing by its digestion-boosting and food-preserving spells.
It’s not just a condiment—it’s a kitchen magician!
Fluffy congee rice, with a hint of fermentation, is like a superstar in Chinese cuisine! Indonesians call it ‘bubur,’ while others know it as jook or rice porridge.
Fizzy grain concoctions were like ancient superfoods, even dating back to Buddha’s time when he sipped on fermented rice magic to get that lightbulb moment under the Bo tree.
Today, you can still find these bubbly recipes making waves from the Middle East all the way to the Far East. Brewed from sticky rice and Chinese yeast, fermented glutinous rice has been a hit in China since ancient times, way back to the Shang Dynasty!
Picture this: King Zhou of Shang, the ultimate party animal, living it up with a wine-filled pond and a meaty forest. Little did everyone know, that pond wine was none other than our sweet fermented glutinous rice!
With a gentle kick of alcohol and a sweet wine flavour, this ancient tipple is perfect for cooking up a storm in the kitchen, whether you’re whipping up a stir-fry or a tasty marinade.
Cheers to sweet wine with a twist!
Enjoy fermented rice on its own, mix it with Osmanthus flower syrup, or combine it with fruits and juice.
It makes a wonderful complement to sweet egg drop soup.
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