Not too hot, not too sweet, not too salty. This one’s for Goldilocks.
I adore Korean gochugaru chilli and using it in my Kimchi just wasn’t enough for me, so I took inspiration from both my native cuisine and Korea’s and put together a spicy, umami-rich paste that will go with anything.
Amazake, the main ingredient, is fermented rice koji – starch is converted to glucose, resulting in a sweet, porridge-like concoction. The health benefits are too numerous to list here.
The Amazake is made using organic rice from Italy, to this I add sea salt and gochugaru chilli flakes.