In a saucepan, place the amasake and a little salt, and warm over low heat. In a small bowl, place the apple juice and arrowroot, and stir well to completely dissolve. Add the arrowroot mixture to the amasake, stir well, and continue to cook over low heat until thickened, about 3-5 minutes. Remove from heat, stir in 1/2 t. almond extract, taste, and add the remaining extract to taste (or if plain amazake was used). Transfer mixture to a glass bowl and cover the top with a piece of waxed paper to prevent a skin from forming. Serve warm or chilled and if desired, top with chopped fruits or nuts.
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