By Takashi Sato, President, SAN-J
Every year after Halloween, an estimated 1.3 billion pounds of pumpkins are discarded in the U.S. Most end up in landfills, contributing to food waste and methane emissions. As a fermentation producer, this statistic always makes me wonder — what if we could rethink how we use pumpkins in the first place?
While carved pumpkins can’t be reused due to spoilage, whole pumpkins still offer incredible potential. Fermentation, after all, is a centuries-old method for controlling spoilage and unlocking new flavors. So rather than letting uncarved pumpkins sit unused after the season, I began exploring how they could be transformed into something both delicious and sustainable. That curiosity led to the creation of pumpkin amazake, a comforting, lightly sweet fermented drink that celebrates autumn while reducing waste.
Amazake is a traditional Japanese beverage made from fermented rice and koji, a culture used in sake, miso, and soy sauce production. It’s non-alcoholic, rich in natural sweetness from enzymatic conversion, and long valued for its health benefits. With pumpkin’s creamy texture and natural sugars, it’s an ideal pairing for koji fermentation.
Beyond taste, pumpkin amazake offers gentle nourishment. It’s packed with dietary fiber, supporting gut health and helping you feel full longer. Its carbohydrates are slowly released, promoting steady energy and focus without sharp sugar spikes.
To me, pumpkin amazake is more than a seasonal recipe, it’s a small example of how fermentation can help us rethink food waste. By turning whole pumpkins into something nourishing, we can honor both the harvest and the planet, one cup at a time.
If you’d like to try the process at home, follow this recipe:
Pumpkin Amazake Recipe
Ingredients:
- 5 ounces pumpkin, without skin
- 4 ounces Koji
- 10 ounces water, more as needed
Directions:
Cut pumpkin and remove the seeds. Microwave for 4–5 minutes, then allow to cool. Peel off the skin and mash well.
Add water and koji, then mix thoroughly. Transfer the mixture into an Instant Pot or slow cooker.
For Instant Pot: Use the keep warm setting at medium temperature for 12 hours.
For other cookers: Maintain at 140°F. Stir twice during the process, keeping the lid off and covering with a towel.
If the mixture thickens after about 8 hours, add more water.
If a grassy flavor remains after 12 hours, continue fermenting up to 24–72 additional hours, adding water as needed.
For a smoother texture, blend at the end and adjust consistency with additional water.
Thermos method: Heat the mixture to 140°F, transfer to a thermos, and leave for 12 hours, reheating if the temperature drops.
The result is a golden-orange drink with a naturally sweet, mellow flavor. It’s versatile — enjoy it warm on chilly mornings, chilled as a dessert drink, or blended with milk for a richer version.
