Put the ☆ ingredients in a small pan, and leave for a while to soak.
Peel the summer orange. I used this special orange-peeling gadget, that even removes the membranes.
Reserve a few segments to use as decoration, and finely shred the rest.
Heat up the small pan, and dissolve the kanten completely.
Add the amazake and mix. When it is bubbling, add the shredded up orange and salt. Mix, and turn off the heat.
Pour into containers and leave until set. They will set at room temperature, but if you are in a hurry set them in ice water or in the refrigerator.
Add the reserved orange segments before the jelly has set completely for a pretty finish.
When the jelly has set, garnish with mint leaves, pour a little apple or orange juice on top and they're done!
I made this in a silicone mold.
Another recipe for an amazake-based treat "Strawberry Tofu Yogurt" (Recipe ID: 780700)
Story Behind this Recipe
This is a standard macrobiotic dessert recipe. Our family's version is very easy to make. My husband's parents had given us some summer oranges, and I also had some homemade brown rice amazake, so I made this for the first time in quite a while.
Some commercial brown rice amazake is more grainy than others. If the grains bother you, grind them up into a smooth paste in a grinding bowl (mortar and pestle) or a food processor. You can use undiluted apple juice or water instead of orange juice. This is delicious served with diluted maple syrup.