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Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Mijiu (米酒; pinyin: mǐjiǔ) is the generic name for Chinese fermented rice wine, similar to Japanese sake. It is generally clear, and is used for both drinking and cooking. Mijiu intended for cooking is generally of lower grade and often contains 1.5% salt. The alcohol content by volume of mijiu is typically 12–19.5%. Fujian Laojiu ...
A rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice and black gram. Dhokla: Gujarat, India: A vegetarian food item made with a fermented batter derived from rice and chickpea splits. [10] Dosa: India: A fermented crepe or pancake made from rice batter and black lentils.
Horchata is the name of several kinds of drinks made of rice, ground almonds, sesame seeds, barley, or tigernuts (chufas). This is a list of notable rice drinks. This list contains fermented and unfermented drinks made from rice.
Several types of amazake from a supermarket. Amazake (甘酒, ) is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. [1] Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. [2]
Rice can even be fermented and processed into the main ingredient in a boozy beverage (hello, sake!) Speaking of fermented rice: Rice vinegar, or rice wine vinegar, is a seasoning agent derived ...
It’s tangy but sweet, made from fermented rice, and is used for sushi, salad dressings, marinades, fish, stir fry, and more! And while any professional or amateur chef knows that a bottle of ...
Amazake (甘酒) is a traditional sweet, low- or non-alcoholic Japanese drink made from fermented rice. Doburoku (濁酒) is the classic home-brew style of sake (although home brewing is illegal in Japan). It is created by simply adding kōji mold to steamed rice and water and letting the mixture ferment. It is sake made without separating mash.
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