RecipeMuncher

“Ama-What?” is somewhere along the lines of the typical response I get when I mention this little known sweetener. Ah-Mah-Zah-Kay; it’s been around for centuries, so it’s hardly the new kid on the block, and yet so few westerners have even heard of this lovely elixir. Native to Japan, and actually the first stage of making sake (it can also be translated as “sweet sake”), it’s thick, creamy, and sweet as can be, and it’s made solely of rice. You (...)