Talk:Mizuame

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Source edit

From Japanese Wikipedia —Preceding unsigned comment added by Fg2 (talk • contribs) 01:34, 4 September 2004

Photo edit

Latest comment: 16 years ago1 comment1 person in discussion

Are any of these the food in question? Badagnani (talk) 22:14, 6 March 2008 (UTC)Reply

Shall we call it viscous? edit

Latest comment: 16 years ago1 comment1 person in discussion

Thick liquids are viscous, correct?

DarkestMoonlight (talk) 16:07, 11 April 2008 (UTC)Reply

Assessment comment edit

Latest comment: 14 years ago1 comment1 person in discussion

The comment(s) below were originally left at Talk:Mizuame/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Mizuame is barley sugar or syrup, yet in the article's second paragraph the following sentence says it's made from rice:

"The traditional method is to take glutinous rice mixed with malt and let the natural enzymatic process take place converting the starch to syrup."

Should "rice" be changed to "barley"?

Tilda née LaTerrible (talk) 12:21, 21 October 2009 (UTC)Reply

Last edited at 12:21, 21 October 2009 (UTC). Substituted at 00:15, 30 April 2016 (UTC)

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