As we say goodbye to the Olympics (at least for now), we are also saying goodbye to Japan (again, at least for now). So for my last Japan focused newsletter I'd like to introduce you to one of my favourite drinks: amazake. While most wouldn't consider this sweet drink made from fermented rice to be a hot chocolate, I do. It is warm and nourishing and when I make it at home I add chocolate to it anyways (so there you go).
This week I share a few Amazakes I had in Japan. Next issue I'm switching my focus to hot chocolate in Australia and I have lots of interesting things planned. Stay tuned!
Thanks for following and if you have any hot chocolate news you'd like to share, send it over!
Giselle
How to order a hot amazake in Japan: "Amazake o itadakemasu ka?"
Recent posts...
An Amazake at Matsuya in Ainokura Village, Japan
A UNESCO World Heritage Listed village, a feast and an amazake. What more could you want.
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An Amazake at Amanoya in Tokyo
They have been making this amazake in the same way for over 180 years using mold grown in their basement. It is like stepping back in time...
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An Amazake at Amaze Chaya in Hakone.
A rest stop where walkers travelling from Kyoto to Japan can refuel with an amazake and some sweets.
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And if you want to know about koji (used to make amazake)
A man’s obsession with koji over at Serious Eats.
It is also used to make sake.Watch this video about how sake is made (and some tips on how to drink it).
It is also used to make soy sauce. Here is everything you wanted to know about soy sauce (specifically Kikkoman’s).
This Week's Hot Chocolate News
Barry Callebaut, what you are usually eating when you buy “Belgium” chocolate, has plans to have 100% sustainable ingredients in all their products by 2025. Dairy, sugar, palm oil, hazelnuts, vanilla, cocoa…they have their own definition of sustainable of course. Time will tell.
How to temper chocolate – even in hot weather.
Cocoa Joe is a new shop in York specializing in single origin hot and cold chocolate drinks.
Chocolate cravings can be reduced by using mindfulness techniques (but not sure what the point is really…)
Commodifying the “Authenticity” of Latin American Chocolate.
Tokyo Cacao is growing cacao in Japan and turning it into chocolate.
Great Ocean Road Chocolaterie in Australia is offering postal kits for their annual Hot Chocolate Festival since they can't offer them in person this year due to, well, you know. Inside the box is everything you need to recreate their crazy offerings at home.
This Mitte Hot Chocolate powder in Singapore comes with a sloth shaped marshmallow. The powder scares me a little but the sloth is too cute. Take a look here.
Supermarket chain Lidl is trialling a traffic light labelling system to tell shoppers about the climate impacts of the hot chocolates they sell. Will be interesting to see how they do this.
I wasn't a big fan of Lego Friends sets until I saw they sell a Snow Resort Hot Chocolate Van. Must buy for daughter now for Christmas. Oh no! They retired the set...how dare they.
Any links you want to share? Send them to me here.
Sipping Tip
Cacao is fermented for 2 to 6 days (depending on the variety). Through fermentation the chocolate tastes less bitter and more like chocolate.