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
- ↑ Sula, Mika. "Secret ingredient: sake lees". Chicago Reader.
- ↑ Itoh, Makiko. "With sake rice, nothing goes to waste". Japan Times.
- ↑ Loomis, Susan Herrmann. "Seattle's Sake-Marinated Fish". The New York Times.
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