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]

See also[edit]

References[edit]

  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.