Lina りな | Japan Eats!

Did you know that the name HI-CHEW comes from "high-grade chewing candy"? ✨ They have evolved SO much since I had them as a kid and there are so many different textures and flavors! These Japan-exclusive flavors can be found at Don Quijote stores in Japan, so be sure to swing by the HI-CHEW section during your snack souvenir shopping! 🤩 Also, I can confirm that I got a "medium fortune" right after filming this, so not all of them are “daikichi" 😂 but I guess I was extra lucky this time 🎉 #HICHEW #pr #japanexclusive #japanhaul

This Japanese “drinkable beauty serum” called amazake has been a staple for me ever since I started my Japanese food fermentation series ✨ If you’re new here, hi! 👋 I’m Lina — a food fermentation instructor who is slightly obsessed with all things koji (Japan’s national mold) 🍚 Today we’re making amazake, a traditional Japanese fermented rice drink that’s naturally sweet and full of enzymes, amino acids, vitamin B, and folic acid. It’s often said to support skin health, digestion, and immunity! But honestly, health benefits aside, I just love the flavor. Amazake has this naturally sweet, creamy taste that adds such a beautiful depth of flavor to cooking and baking, which is why I love using it in so many recipes. I’m partnering with TANICA which was the first company in Japan to produce an electronic yogurt maker! Today I’m showing you their amazake enzyme, which makes the whole amazake making process so easy ✨ All you need to do is mix rice and water, sprinkle the enzyme on top, and let it ferment at 60°C for 6 hours using the Yogurtia fermentation device. ⚠️ Quick tip if you try making this: If the rice is too hot, the enzymes won’t work properly. Just mix in the water first so the rice cools down a bit before adding the amazake enzyme. For this batch I used 50ml of water, which creates the sweetest and creamiest amazake. I especially love this consistency when using amazake for baking and cooking 🍰 I use it to make the amazake chocolate banana oatmeal muffins 🍌🍫 and the recipe is pinned in the comments if you’d like to try it! For the next month you can also get 15% off the Yogurtia fermentation device and amazake enzyme on Amazon using my code TANICALINA15 🎉 I added the Amazon links to my bio if you'd like to try it! And as always, feel free to ask me anything about koji, amazake, or fermentation — I love talking about this stuff 💛 #fermentation #koji #amazake #発酵 #甘酒

Replying to @ohmytianah another Japanese winter STAPLE that keeps me warm all season! Plus it’s 100% cotton!