Mizuame

Mizuame (水飴) is a sweetener from Japan that is translated as "water candy". It is a clear, thick, sticky liquid, similar to corn syrup, and is used in the production of various Japanese sweets and desserts. The name "mizuame" is derived from the Japanese words for "water" (mizu) and "candy" (ame).

Etymology

The term Mizuame is derived from the Japanese words mizu (水), meaning "water", and ame (飴), meaning "candy". This is due to its clear, water-like appearance and sweet taste.

Production

Mizuame is made by converting starch to sugars. This process involves breaking down the starch in potatoes or barley by adding malt, and then refining it into a syrup. The resulting product is a clear, thick, sticky liquid that is sweet in taste.

Uses

Mizuame is used in a variety of Japanese sweets and desserts. It is often used as a sweetener in wagashi (traditional Japanese confections), and can also be used in the making of candies and pastries. In addition to its use in sweets, mizuame can also be used as a glaze for foods, adding a sweet, glossy finish.

Related Terms

• Wagashi: Traditional Japanese confections, often served with tea.
• Malt: A type of grain that has been sprouted and dried, used in the production of mizuame.
• Starch: A carbohydrate found in many plants, used in the production of mizuame.

See Also

• List of sweeteners
• Japanese cuisine

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