Fermented Glutinous Rice (Laozao / Jiu Niang)
プクプク発酵する生きたお米！中華スイーツに欠かせない「食べる甘酒」
Description
A traditional Chinese fermented food made by mixing glutinous rice with 'distiller's yeast'. Called 'Jiu Niang' in Jiangnan. ABV is extremely low (1-2%); treated more as a 'dessert' or 'seasoning' than alcohol. Similar to JP Amazake, but grains remain intact, featuring refreshing tartness and intense sweetness.
Classification: Everyone, Alcohol, Dessert, Laozao, Jiu Niang, Amazake, Fermented Food, For Soup, Low Alcohol
Shops selling Fermented Glutinous Rice (Laozao / Jiu Niang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Glutinous rice
- Distiller's yeast
- Water
Instructions
- [Typical Uses]
- [Laozao Tangyuan (Amazake & Rice Ball Dessert)]: Boil water, dissolve Laozao, and simmer sesame-filled glutinous rice balls (Tangyuan). An absolutely essential sweet for Chinese winters/Lunar New Year.
- Secret ingredient in Sichuan hot pot soup.
- Eat raw chilled.
Learn more Substitutes, pairings, tips
Key spices
Natural intense sweetness of glutinous rice、refreshing tartness like lactic fermentation、faint alcohol aroma
Substitutes at Japanese supermarkets
Can substitute with JP 'Koji Amazake' (but lacks tartness)
Pairing
Tangyuan (Glutinous rice balls) / Gui Hua (Osmanthus) / Eggs (Egg drop style)
Trivia
At Sichuan hot pot shops, it's served heavily topped over 'Bing Fen' (jelly) as a post-hot pot dessert. The gentle Amazake perfectly heals the spice-paralyzed tongue.
Eating tips & etiquette
When buying at Asian stores, the lid might be puffed up; this proves the bacteria inside are alive (fermentation continues). If not refrigerated, fermentation advances too much, making it sour.
Allergen
None