Mizuame
Template:Short description Template:Italic title Template:Infobox food
Template:Nihongo3 is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Template:Transliteration is added to Template:Transliteration to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some Template:Transliteration are produced in a very similar fashion to corn syrup and are very similar in taste.
Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup<ref name="Penguin2002">Template:Cite encyclopedia</ref> which consists mainly of maltose.<ref name="USTreasuryDecisions1924">Template:Cite journal</ref> The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids,<ref name="Penguin2002" /> to make glucose syrup. If done by the first method, the final product, known as Template:Nihongo, is considered more flavorful than the acid version.<ref name="Penguin2002" />
See alsoEdit
ReferencesEdit
<references />