Amasake Crème Brulee
(Yield: 4 servings)

Ingredients:

2 cups amasake
3 T powdered kuzu root starch
3 T water
4 T organic cane sugar

Procedure:
1.place amasake in a small saucepan over low heat
2.mix kudzu powder with water to dissolve, add to amasake and heat mixture to 180°
3.turn heat to low and simmer gently for 1-2 minutes
4.pour into ramekins and allow to cool at room temperature or refrigerate
5.coat each ramekin with 1 T cane sugar and sear with a torch to carmelize the sugars
6.allow 10 minutes to cool and serve