水饴是源自日本一种糖浆，呈黏液状，颜色为透明或银白色，由发芽米磨成的淀粉制作，亦也会使用麦芽，不过会叫做「麦芽水饴」。

古时日本人制作水饴的原理和麦芽糖的制作一样，利用发芽米中的淀粉酶把淀粉分解变成糖份而得到糖浆。而现代的水饴是模仿玉米糖浆的生产方法。

水饴是制作和果子的主要材料，用来为点心提供光泽色彩，或仿真蜜糖的味道，有时也作为砂糖的代替品，亦都是部份日式照烧酱中增添甜味和增稠的材料。

Mizuame(水飴) is a sweetener from Japan which is translated literally to "water candy". 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. Mizuame is produced in a very similar fashion to corn syrup and is very similar in taste.