What Is Mizuame Syrup And What Is It Used For?

Japan has so much to offer, especially in the culinary field. If you are planning a trip to Japan, you'll likely find sushi, soba noodles, and katsu, but if there's one thing you can't skip, it's Japanese candy. Before you go to Japan, there's an ingredient you should know: Mizuame. Mizuame (glutinous starch syrup) can be considered one of the first forms of candy in Japan. In one of the oldest stories of Japan, the first emperor, Emperor Jinmu, created candy to bring peace to the nation. Some of the earliest candies were made of rice-based sugary syrup, like mizuame.

You'll likely encounter mizuame without even realizing it, as it is a major ingredient in a variety of Japanese confections. Mizuame is incredibly delicious and can be eaten on its own, but it is also included in two of Japan's most famous delicacies, wagashi and amezaiku. If you go to Japan, make sure to keep an eye out for these treats because they take incredible craftsmanship and skill to make. Mizuame is a key ingredient in both dishes and once you try it, you'll be asking yourself where to find more. 

Mizuame, as a raw ingredient, has been made and consumed for centuries. It is thought to have originated in eighth-century Japan, during the Heian era, when its use in candy art (amezaiku) began. During the Heian period, it was common for people to make offerings at temples, and these mizuame candy sculptures were a popular option as a tribute. Mizuame really gained popularity during the Edo period, which was hundreds of years later, in the 17th century.

Candy became much more accessible to the general public during the Edo period as black sugar was introduced to the Japanese diet. People who opted to sell this candy for a living often took jobs as street-side vendors, sculpting mizuame into shapes. The act of candy sculpting became a performance in itself, and people would gather to watch the candy sellers craft animal and plant shapes out of the mizuame. In the Edo period, mizuame was wound on straws, which the artisans would blow through in a technique comparable to glass blowing. (The technique is no longer used because it doesn't meet food safety protocols.) These days, mizuame can be found at most grocery stores in Japan and is a common ingredient in a variety of Japanese desserts like dagashi, affordable and colorful snacks that are popular among children. 

Mizuame has a dominantly sweet flavor profile with very few other flavors that define it. Sugariness is the most dominant taste, but an undertone of malty starch can also be present, especially in hand-crafted versions made with the traditional process. These are sometimes known as "barley" mizuame. Most often, commercially made mizuame tastes similar to corn syrup in that they both have a pure saccharine characteristic without any other prevailing flavors coming through.

Although both are sugary substances, some believe that mizuame made with potato starch is less flavorful than that made with glutinous rice. Still, in its basic form, mizuame is a simple sweetener, which allows it to work well as an ingredient for other dishes or simply as the base of candy for other flavors to build on. The flavor of mizuame can be greatly affected by the ingredients that are added, such as fruit or flavored food dye.

One of the most beautiful forms of edible art, amezaiku is a centuries-old Japanese tradition that entails sculpting hot mizuame syrup into shapes. The syrup is heated close to 200 degrees Fahrenheit, and artists mold the starchy syrup with their bare hands, moving quickly so they can shape the syrup before it sets. During this window, the mizuame syrup is pliable enough to pull and squeeze, and small scissors, tweezers, or needles are used to cut sharp edges. The hot syrup is molded on a stick, and the entire shaping process occurs quickly, taking about five minutes. Once shaped, the syrup is painted with food dye, creating a glass-like edible sculpture. The food dye is applied with tiny brushes, and the final products tend to depict a variety of animals. 

This craft is not only beautiful, but it requires an incredible amount of training and skill, and only a handful of professionally trained artists still practice it today. An amezaiku artist is referred to as a takumi. There has been increased popularity for amezaiku in recent years, with wide respect remaining for the Japanese art form. Today, you can try amezaiku at specialty studios in cities like Tokyo or Kyoto, or if you're lucky, you can find a street-side artist making these beautiful mizuame sculptures during one of the many festivals in Japan.

Mizuame comes in several different forms. The more traditional variation uses glutinous rice and malt, while the popular commercial variation uses potato starch and acid. Both varieties serve the same purpose and have similar tastes, but if you're looking for a more natural process, be sure to check the label. In its basic form, syrup mizuame is sold either in jars or a plastic container.

Aside from the basic mizuame, various companies sell versions of mizuame that include additional flavorings or colors. For example, a company called Macrobiotic Asia sells a version of mizuame that includes kumquat, which is advertised as a natural medicine to ease sore throats. Additionally, some candy brands sell varieties of mizuame with added flavors or coloring. It should be noted that mizuame does not have any known nutritional benefits and that cooking with flavored or colored varieties of mizuame may greatly impact the final product, if you intend to use them for candy-making. 

Mizuame can be found in grocery stores across all of Japan, but it can be difficult to find readily available elsewhere. It isn't guaranteed to be found in Asian supermarkets in the U.S., so ordering mizuame online is the best bet. Additionally, mizuame made in the traditional method with glutinous rice and malt may differ in cost from the mizuame made by acid hydrolysis.

There are also a variety of mizuame-based candies and herb-infused options that are popular. These are also hard to come across in Western supermarkets. If you aren't in Japan and are looking to try mizuame for yourself, online specialty stores are a great option. Packages or containers of mizuame range in quantity from 5-ounce sizes to 12 ounces, and the price can be anywhere from $4 to $9 for pure syrup, depending on if it has additional flavors or colorings or if it is made traditionally versus with acid hydrolysis. Similarly, mizuame candy is fairly cheap, ranging just under $2 depending on the maker or size.

Mizuame often comes in glass jars or plastic containers. The best way to store mizuame is to keep it in a dry, dark place. Mizuame would be safe if kept in a kitchen cupboard or pantry. As long as it isn't sitting in the sun, or in a room that isn't temperature-stabilized, it should be fine. Try to avoid keeping mizuame in the refrigerator. 

One of the best qualities of mizuame is its ability to change consistency in different temperatures. In this case, although mizuame won't go bad if kept in the refrigerator, it will likely stiffen up, making it difficult to consume. Mizuame is shelf stable and can be stored at room temperature for around 6-12 months on average. Certain pre-packaged Japanese dagashi treats with mizuame have a shorter shelf life than mizuame itself, so it is recommended to read the labels of any mizuame product you come across.