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John Seavitt
24th February 2005, 18:02
Can anybody tell me the relationship between mizuame and, say, corn syrup or perhaps the glucose syrup available in the UK? Or honey?

Thanks,
John

Neil Yamamoto
24th February 2005, 18:26
Dave Lowry probably knows more, but as far as I know, mizuame is made by converting starch to sugar, as opposed to glucose syrup being further refined from raw sugar.

Corn Syrup is similar to mizuame in process, but of course uses corn. Mizuame is made variously from satsumaimo and other starches, including rice and millet.

All I know, back to work.