Mizuame (Japanese "water candy", 水飴), also called millet jelly, is a sweetener from Japan. It is very similar to glucose syrup and corn syrup, and is made by enzymatically converting starch to sugar. Mizuame is added to wagashi (Japanese sweets) to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.
Mizuame can be produced from either glutinous rice or potato and sweet potato starch. When produced from rice, it is done by mixing the rice with malt and allowing the natural enzymatic reaction to occur. When it is made this way it is called mugi mizuame (麦水飴). When made with potato starch, it is made with acid hydrolysis, leading to glucose syrup.