Vermicular | Amazake


Tailored for: Musui–Kamado
Cooking Flow
540 min
Cooking Steps

[RICE COOKING] [WHT] [PORR] [1.0] 60 min

[WARM 140ºF] 480 min


1 rice cup (180 ml) white rice
3¾ cups (900 ml) water
200 g rice koji (malted rice)

  1. Add rinsed rice into the pot after thoroughly draining. Add in water and select [RICE COOKING] mode, [WHT], [PORR] (Porridge). Set the amount to [1.0] rice cups and cook uncovered.

  2. Once the alarm goes off, remove the pot from the Kamado and let it cool down to room temperature.

  3. Separate rice koji into individual grains and add them to the cooked rice. Stir once, then flatten the rice mixture.

  4. Cover and ferment over [WARM 140ºF] for 480 min (8 hours). Lightly stir every 2 hours.

  • You can divide it with either hot water, oat milk, or soy milk when drinking.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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