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5 lip 2024 · Sake lees or Sake Kasu (酒粕) is the filtered residue from sake production. It’s a dense cream-colored paste used in marinades, drinks, soups, tsukemono, desserts, and cosmetics. It’s most often used as a nutritious drink called amazake (甘酒), a sweet milky looking liquid made of sake lees dissolved in hot water and grated fresh ginger.
1 lis 2022 · My Sake Lees Soup with Salmon (Salmon Kasujiru) is a kind of miso soup mixed with sake lees. The soup contains plenty of vegetables and salmon fillet. Sake Lees Soup is usually eaten in winter as it warms you up from the core of your body.
11 cze 2019 · Kasuzuke is a type of Japanese pickle or tsukemono made with sake lees, the by-product from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables.
22 lut 2022 · Sake kasu, or sake lees, is an extremely versatile and nutritious ingredient. Here's what it is, the different types available, and how to use them.
24 cze 2019 · Salmon Kasuzuke is a classic Japanese dish where salmon is marinated in sake lees (sake kasu) and then grilled on the stovetop or broiled in the oven. The dish stands out with its uniquely sweet and alcoholic aroma.
19 wrz 2023 · Grilled Red Fish Marinated in Sake Lees is a wonderful dish with full of umami. Sake lees adds a complex flavour to the fish.
23 mar 2021 · Saké kasu (or sake lees) is a byproduct of making saké. Saké is brewed from a mash of steamed rice, koji (steamed rice inoculated with Aspergillus oryzae ), yeast, and water; kasu is the sediment left behind when brewed saké is squeezed out to be bottled or aged.
