There are a number of fairly original Japanese drinks that are of interest from domestic culinary specialists. Among these, both non-alcoholic and alcohol-containing options deserve attention. We will tell you about the most popular traditional Japanese drinks in our publication.
Aojiru
The Japanese are convinced that an ideal non-alcoholic drink should not only have cooling properties, but also have a healing effect on the body. Based on such a philosophy, the folk healers of the Land of the Rising Sun created aodziru nectar, saturated with a whole mass of vitamins and essential microelements. A cocktail is a mix of vegetables, milk and cereals. This combination may not seem to taste too good. However, the benefits of drinking a Japanese drink are simply invaluable.
To prepare aojiru, you need to use the following ingredients:
- White cabbage - 200 g.
- Celery - 150 g
- Germinated barley - 150 g.
- Milk - 200 ml.
- Water is one glass.
- Sugar - to taste.
We proceed directly to the recipe for a Japanese drink. The above components are ground to a state of uniform mass in a blender. The resulting juice is decanted through a sieve, filled with milk and water. The cocktail is sent for several hours in the refrigerator. Then sugar is added to the composition and mixed.
Japanese aodziru drink after a hard day's work. Vitamin nectar perfectly nourishes the body with an abundance of protein and carbohydrates. Already at the end of the first week after the start of the cocktail, you can feel the excellent tonic effect and notice an increase in additional strength.
Mugitya
The older generation probably remembers the not-so-pleasant taste of all kinds of coffee substitutes prepared on the basis of toasted cereal seeds and chicory root, which were in demand in Soviet times. Let's talk about a peculiar variation of such products, but with an ancient history and much greater benefits for the body. It is a traditional Japanese soft drink called mugitya.
Cooking is as follows. Barley grains of the highest grade are selected. Grain in the amount of one glass is delicately fried in a pan. The product is constantly stirred to prevent burning. The grains are removed from the heat after acquiring a delicate brown tint.
Fried barley is poured with boiled water in an amount of 300 ml. Cover the container with a lid and wrap a towel. The drink is left to infuse for 5-10 minutes. Before use, you can add a little sugar to the composition to improve the taste.
Doburoku
Now consider the popular strong Japanese drinks. One of the most sought after is the doburoka, which is called village sake. Alcohol is ideal for home cooking, as it does not require any equipment or serious knowledge.
The drink is prepared on the basis of the following ingredients:
- White rice - 1.5 kg.
- Koji Rice - 400g
- Citric acid - a dessert spoon.
- Wine yeast - 5-10 gr.
White rice is covered with water. The grits are left to soak for about 5 hours. Then the grain is thrown into a colander. The rice treated in this way is boiled and cooled to room temperature.
Citric acid is dissolved in 2.5 liters of water. Add a koji rice rate. After half an hour, boiled white rice is poured into the container. The ingredients are mixed in a capacious vessel with a volume of at least 10 liters. Pour water almost to the top of the tank. Drink is set to roam in a warm place.
Alcohol will reach the condition after 2 weeks. Finally, the drink is filtered through several layers of gauze. Drink traditional Japanese chilled alcohol.
Awamori
Avamori is a Japanese low-alcohol drink that has been held in high esteem for centuries among the people of Okinawa. The world began to learn about such alcohol only at the end of the last century. As in the previous case, the basis of the drink is rice mash.
Avamori is made from long varieties of rice. Grains are crushed and poured with warm water. After a day, the bulk of the liquid is drained and the cereal is kept for a couple of hours. Rice is mixed with yeast. Warm water is added again and the drink is fermented for 12 hours. The grain is transferred to wooden containers for fermentation. The process lasts for 2 weeks. The resulting mass is placed in copper cubes and distilled alcohol. In order to increase the degree, the drink is stored in ceramic vessels.
Network
To prepare a strong drink with a net, grains of rice, wheat and barley are soaked in warm water with the addition of sugar. Then yeast is used. The container with the base of the drink is covered with a lid and left to ferment for a week. After passing the indicated period, the sweet potato steamed and an additional amount of water are added to the composition. The drink is subjected to secondary fermentation for several days. The resulting mash is distilled, poured into sealed containers and stored for some time to increase the strength.