Theme
🌐Translate
⋯
Kikatsugan
From tastinghistory.com
3 years (mostly fermentation)
Bitter sake-fermented survival balls from 17th-century Japan, made with ginseng, coix seeds, and licorice, aged three years then rolled and steamed.
| prepPrepare a large jar (earthenware or glass) | |||||||||
| 200 g Asiatic ginseng root | Grind ginseng, licorice & coix to powder | Whisk flours together, mix in powders & yam | Transfer mixture to large jar | Pour in sake, stir until combined | Cover with muslin, tie tightly | Stir every 2–4 days for 6 months | Stir weekly for 2½ years (3 years total) | Roll into balls, size of peach pit | Steam 200°F / 95°C, 15 min (or dry 2 hrs) |
| 20 g dried licorice root | |||||||||
| 200 g coix seeds (Job's tears) | |||||||||
| 400 g Japanese yam | Peel yam, chop & grind to coarse paste | ||||||||
| 400 g buckwheat flour | |||||||||
| 400 g millet flour | |||||||||
| 400 g rice flour | |||||||||
| 2.7 L sake | |||||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list8 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free