The millet amasake is a sweet and delicious cream ideal to be consumed as dessert or adding fruit, fruit jam, cream of hazelnuts or cream of almonds. It can also be used as a base for the preparation of puddings or sweets. The fermentation of the cereal is made by adding koji, a natural yeast that transforms the cooked rice in this delicious cream, without using artificial enzymes. The amasake of La Finestra sul Cielo is elaborated following the Japanese handmade method.
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