Mizuame (Mizuame) - Mizuame

Japanese: 水あめ(水飴) - みずあめ

A mucilaginous candy made by breaking down and saccharifying starch. It is also called juice candy. In China, the method of production is described in detail in the 6th century "Qi Min Yaoshu," and in Japan, it was the most important sweetener along with sweet arrowroot until sugar became widespread. Even today, it is eaten as is, and is also processed in various ways to make various types of candy, which are used in the manufacture of confectioneries, tsukudani, jams, etc. Candy Sweetener [Suzuki Shinichi]

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

デンプンを分解糖化してつくった粘液状のあめ。汁あめともいう。中国では6世紀の《斉民要術》に製法のくわしい記載があり，日本では砂糖が普及するまでは甘葛（あまずら）とともに最も重要な甘味料であった。現在でもそのまま食べるほか，いろいろ加工して各種のあめをつくり，菓子類，つくだ煮，ジャムなどの製造に使用されている。飴甘味料【鈴木晋一】

出典　株式会社平凡社世界大百科事典第２版について　情報

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