Sake kasu

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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]


  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.