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A gelato-style dessert sweetened only by koji fermentation, with no dairy at all.
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A gelato made with no sugar or dairy, relying solely on the natural sweetness and richness of amazake, an ancient Japanese fermented drink. The idea is to use koji mold's fermentation, which converts rice starch into sugar, directly as the dessert's sweetness — an attempt to create a new sweet entirely within Japan's fermentation culture. The freezing method borrows from gelato, but the flavor's backbone is purely Japanese fermentation.
Mix the amazake, soy milk, lemon juice, and salt well.
Pour into a tray and freeze for about 4 hours, stirring with a fork every hour.
It's done when the whole thing is a smooth sorbet-like texture.
Scoop into bowls and serve.