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Concept image for alkaline zongzi substitutes in Japan, with amber zongzi, bamboo leaves, glutinous rice and alkaline liquid on the table

Akujiru-Style Alkaline Zongzi

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Prep Time 20 minutes
Cook Time 2 hours
Soaking 3 hours
Total Time 5 hours 20 minutes
Servings: 6 small zongzi
Ingredients Method Notes

Ingredients
  

Ingredients
  • 300 g round glutinous rice rinsed and drained
  • 150–250 ml edible akujiru for akumaki adjust according to the product concentration; use only clearly food-grade products
  • as needed bamboo leaves or bamboo sheath soaked until pliable and scrubbed clean
  • a little neutral cooking oil optional

Method
 

Method
  1. Rinse the glutinous rice and drain well.
  2. Soak the rice with akujiru for 3 hours to overnight. For the first batch, start with 3 hours and increase the time next time if the flavor is too mild.
  3. Soak and scrub the bamboo leaves or bamboo sheath. Keep the smooth side facing inward when wrapping.
  4. Drain the rice, wrap it in the leaves and fill each parcel only about two-thirds full so the rice has room to swell.
  5. Bring a pot of water to a boil, add the zongzi and keep them fully submerged. A little akujiru may be added to the cooking water to help the color develop.
  6. Simmer over medium-low heat until the grains turn sticky and amber. Cool completely, chill, then serve with sugar, honey or brown-sugar syrup.

Notes

  • Akujiru concentration varies widely by product, so make the first batch small.
  • Use only akujiru that is clearly sold for food use. Do not make food from unknown wood ash or unverified ash water.
  • This version tastes more earthy and bamboo-like than the baking-soda version.