What is Amazake? Try This Chilled Tofu

This refreshing chilled tofu dish is topped with a savory “umami koji sauce” made from fermented rice koji amazake, soy sauce, and finely diced vegetables. It’s a perfect example of how traditional Japanese fermentation techniques can transform simple ingredients into bold, nourishing flavors.

Chilled Tofu with Umami Amazake Sauce

Great as a summer appetizer or a side for a wholesome lunch, this dish requires no cooking and highlights the gentle sweetness of amazake balanced with umami-rich soy and vegetables.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 3/4 oz japanese eggplant finely diced
• 3/4 oz green onion finely diced
• 1 oz rice-koji amazake
• 1 oz soy sauce
• 10 oz silken tofu approximately 1 pack

Method

 

1. Finely dice the eggplant and green onion into approximately 0.2 inch cubes.
2. In a small bowl, combine the chopped vegetables with amazake and soy sauce. Mix well.
3. Remove the silken tofu from the package, drain it, and place it on a plate.
4. Pour the amazake sauce generously over the tofu. Serve as a light starter or side.

Notes

Fermentation Tip

Rice-koji Amazake is a naturally sweet, non-alcoholic fermented rice drink packed with enzymes and nutrients. In this recipe, it acts as a natural sweetener and umami enhancer—no sugar needed. 

*All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Serving Notes

If you are not going to eat it right away, be sure to remove all the water from the tofu. Over time, the water released from the tofu will dilute the rice koji amazake sauce. If you prefer a richer flavor, try adding fragrant sesame oil and chopped shiso leaves.

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