Mizuame

Mizuame, which translates to "water candy" in English, is a traditional Japanese sweetener. It is a clear, thick, and sticky syrup made by converting starch into sugars. Mizuame often adds a glossy finish to Japanese sweets known as wagashi. It can be used similarly to honey and sometimes serves as a key ingredient in various candies and confections. The production process of mizuame is akin to that of corn syrup, and they share a comparable taste.

There are two main methods for converting starch into the sugary syrup known as mizuame. The traditional method involves mixing glutinous rice with malt, where naturally occurring enzymes convert the starch into syrup. This process produces what is called mugi mizuame and is reputed for its richer flavor. The more common method today uses potatoes or sweet potatoes as the starch source, employing acids such as hydrochloric, sulfuric, or nitric acid to expedite the conversion. Although more widespread, this modern method does not yield the same depth of flavor as the traditional mugi mizuame.