Sake kasu

Sake kasu.
Kasujiru (a kind of Japanese soup made from sakekasu)

Sake kasu (酒粕) are the lees left over from sake production. They can be used as a pickling agent, the main ingredient of amazake, a cooking paste to add flavor to food and as a marinade.[1][2][3]

See also

References

  1. ↑ Sula, Mika. "Secret ingredient: sake lees". Chicago Reader.
  2. ↑ Itoh, Makiko. "With sake rice, nothing goes to waste". Japan Times.
  3. ↑ Loomis, Susan Herrmann. "Seattle's Sake-Marinated Fish". The New York Times.
This article is issued from Wikipedia - version of the Wednesday, January 13, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.