[Sca-cooks] malt sugar

[Solveig Throndardottir]

Noble Cousins!

Greetings from Sólveig! Amylase reduction of starch molecules was very much a feature of Nara and Heian food culture in Japan. Consequently, I suspect that it was widely practiced in Tang dynasty China. Maltose is still used in Japanese cookery. There are two historic forms. One is a syrup and the other is a powder. Japanese sources generally distinguish between the malting process and the use of aspergillus oryza. Other sugar sources in Japan include sap extracted from Boston ivy.

Your Humble Servant
Sólveig Þróndardóttir
Amateur Scholar