Miki (Okinawa)
' is a Japanese drink from Amami Oshima, Kagoshima Prefecture and Okinawa Prefecture, areas known for health and longevity. It is an arrangement based on ''omiki'', a beverage used in Shinto rituals and festivals. ''Miki'' is made from fermented rice, sweet potatoes, and sugar and was traditionally made in every household on the island. It is sold commercially as a soft drink, with many specialized shops selling it, and some grocery stores. History The origin of ''miki'' can be traced back to "''kuchikamizake''," an alcoholic beverage made by chewing rice or other grains and storing the saliva in a container. It is related to '' amazake'' but contains many more ingredients such as barley and lactic acid. This type of drink was commonly made and offered during the annual "umachi" event in villages and gateways. Miki is written as "" in kanji characters and has been recorded in historical accounts dating back to the 15th century. It was used in fertility festivals. With moderni ...
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Miki Marumasa
Miki may refer to: Places *Miki, Hyōgo, a city in Hyōgo Prefecture, Japan *Miki, Kagawa, a town in Kagawa Prefecture, Japan *Miki, Azerbaijan, a village in Astara Rayon, Azerbaijan People *Miki (given name) *Miki (surname) *Miki Núñez (born 1996), Spanish singer known by the mononym Miki Other uses *SF-A2 Miki, a Vocaloid *Miki (noodles), or ''pancit miki'', a type of egg noodles from the Philippines *''Miki'' or ''omiki'' is a ritual offering of sake in the Japanese Shinto religion See also *Miki's Law, Kansas statutes *Mikki, a given name *Miku (other) *Myki (other) Myki is the ticketing system for public transport in Victoria, Australia. Myki may also refer to: Places * Myki, Greece, a municipality in Xanthi regional unit, Western Thrace, Greece * Myki, Poland, a village in Warmian-Masurian Voivodeship, ...

Sweet Potatoes
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some others are used locally (e.g., ''I. aquatica'' "kangkong"), but many are poisonous. The genus ''Ipomoea' ...
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Miyako Culture
Miyako may refer to: Places in Japan * Miyako, Iwate, a city in Iwate Prefecture * Miyako Islands **Miyako Island **Miyakojima, Okinawa, a city of the Miyako Islands *Miyako, Fukuoka, a town in Fukuoka Prefecture *''Miyako'' and ''Kyō no Miyako'', former names of Kyoto Other use *Miyako (given name) *Miyako language, a Ryukyuan dialect spoken on Miyako Island and other nearby islands *Miyako Pony, a breed of pony originating from Miyako island in Japan * Japanese cruiser ''Miyako'', an unprotected cruiser of the Imperial Japanese navy *Miyako (brand) Miyako may refer to: Places in Japan *Miyako, Iwate, a city in Iwate Prefecture *Miyako Islands **Miyako Island **Miyakojima, Okinawa, a city of the Miyako Islands *Miyako, Fukuoka, a town in Fukuoka Prefecture *''Miyako'' and ''Kyō no Miyako'', ...

Rice Drinks
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to vary ...
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Sikhye
''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese '' jiuniang'' and Japanese '' amazake''. It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. Preparations ''Sikhye'' is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles. One of the largest South Korean producers of ''sikhye'' is the Vilac company of Bu ...
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Rice Milk
Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D. History The exact origin of rice milk is uncertain. In 1914, Maria M. Gilbert gave a recipe for rice milk in her book ''Meatless Cookery'', which was the earliest known use of the term. In 1921, the first rice milk factory was built by the Vita Rice Products Co., launching Vita Rice Milk the same year in San Francisco, California. In 1990, Rice Dream was launched by Imagine Foods of Palo Alto, California in Tetra Pak cartons, becoming the first widely popular rice milk. Nutrition Rice milk (unsweetened) is 89% water, 9% carbohydrates, 1% fat, and contains negligible protein (table). A 100 ml reference amount provides 47 calories, and &nd ...
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Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake. There are several recipes for ''amazake'' that have been used for hundreds of years. By a popular recipe, ''kōji'' is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another recipe, sake kasu is mixed with water and sugar is added. ''Amazake'' can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served ...
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Omiki
is an offering of sake or other alcoholic drinks offered to gods in Japanese Shinto. Sake is often consumed as part of Shinto purification rituals. People drink Omiki with gods to communicate with them and to solicit rich harvests the following year. Etymology The word ''omiki'' is spelled using the three characters . The first is an honorific prefix. The second character refers to ''kami'', a kind of spirit or deity in Japanese spirituality. This is normally read as ''kami'', but in certain compounds it is read as ''mi'', as we also see in the derivation of the word . The third character is read as ''sake'' when used alone, but in certain compounds of ancient derivation it is read as ''ki''. The compound ''omiki'' is very old and dates back to Old Japanese.DaijirinDaijisenKokugo Dai Jiten There is a word in the ''Kojiki'' of 712, spelled using this same kanji , connected to the word in reference to the effects of sake. Overview Sake is an essential part of Shinsen, ...
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Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey or vodka but stronger than huangjiu, sake or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character 酒 is considered archaic and obsolete in modern Japanese, which uses the character 酎. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far ...
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Kanji
are the logographic Chinese characters taken from the Chinese script and used in the writing of Japanese. They were made a major part of the Japanese writing system during the time of Old Japanese and are still used, along with the subsequently-derived syllabic scripts of '' hiragana'' and '' katakana''. The characters have Japanese pronunciations; most have two, with one based on the Chinese sound. A few characters were invented in Japan by constructing character components derived from other Chinese characters. After World War II, Japan made its own efforts to simplify the characters, now known as shinjitai, by a process similar to China's simplification efforts, with the intention to increase literacy among the common folk. Since the 1920s, the Japanese government has published character lists periodically to help direct the education of its citizenry through the myriad Chinese characters that exist. There are nearly 3,000 kanji used in Japanese names and in comm ...
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Amami Ōshima
, also known as Amami, is the largest island in the Amami archipelago between Kyūshū and Okinawa. It is one of the Satsunan Islands. The island, 712.35 km2 in area, has a population of approximately 73,000 people. Administratively it is divided into the city of Amami, the towns of Tatsugō, Setouchi, and the villages of Uken and Yamato in Kagoshima Prefecture. Much of the island is within the borders of the Amami Guntō National Park. In 2021, it was listed as part of the serial UNESCO World Heritage Site of Amami-Ōshima Island, Tokunoshima Island, northern part of Okinawa Island, and Iriomote Island. History It is uncertain when Amami Ōshima was first settled. Stone tools indicate settlement in the Japanese Paleolithic period, and other artifacts, including pottery, indicate a constant contact with Jōmon, Yayoi and Kofun period Japan. The island is mentioned in the ancient Japanese chronicle '' Nihon Shoki'' in an entry for the year 657 AD. During the Nara ...
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Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake. There are several recipes for ''amazake'' that have been used for hundreds of years. By a popular recipe, ''kōji'' is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another recipe, sake kasu is mixed with water and sugar is added. ''Amazake'' can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served ...
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