Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan.

A clear, thick, sticky liquid, it is made by converting starch to sugars.

Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.

The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup[1] which consists mainly of maltose.

If done by the first method, the final product, known as mugi mizuame (麦水飴), is considered more flavorful than the acid version.