You will fall in love with this modernized sake kasu marinade. I developed my Sake Kasu mask because in many Asian countries, sake is seen to be a miracle skincare ingredient, … Sake kasu contains about 8% alcohol and is highly nutritious, making it a popular cooking ingredient that gets sold to the local people and visitors to the brewery at the end of the brewing season. Larger sake producers extract the sake from the lees by machine and the kasu comes out in thin dry sheets called itakasu (板粕).Meanwhile, smaller producers press their sake by hand and this method yields kasu that is … Sake kasu, a traditional ingredient, has been regaining recognization in … Welcome to our online sake shop: fresh sake delivered straight to your door directly from our brewery. Nijiya’s Sake-kasu is more matured and pasted lees called “Neri-kasu”. Kasuzuke was made in the Kansai region as early as the Nara period, twelve hundred years ago.Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with … Sake lees or Sake Kasu (酒粕) is basically the leftover by-product from the suspended solids after sake is fermented and refined. Sake is the liquid resulted from squeezing “Moromi”, and its residue is “Sake-kasu (lees)”. Iio Jozo decided to take their sake kasu and basically ferment it into vinegar. This fermented, Umami flavor bomb is a fantastic base for a marinade or a rub for protiens. In sake making the by-product is called sake kasu (sake lees). The sake mash is made up of roughly 25% sake kasu; the remaining 75% becomes the sake in the glass that we all used to drinking. Sake d Haven't had luck finding a online store that sells kasu, a sake (rice wine) byproduct used as a soup ingredient (kasu jiru) and as a marinade for fish (kasu zuke). Fermented soft solid, called “Moromi (mash)”, is formed in the brewing process. It is great on chicken, as well as other meats and fish to bring out big flavours while acting as a tenderizer. My 2020 reformulation of our original Sake Kasu mask means that we’ve increased the concentration of Sake Kasu in it to over 80% — meaning that the skin brightening & glow getting effects of our crowd favorite mask has become even more potent. Sounds simple enough, right? A common practice is to blend lees with mirin to marinate white fish. In today's Japan Times, I have an article about the use of sakekasu, the lees (leftover bits) of the sake making process, in cooking.Sake is a fermented-grain beverage, not unlike beer, and sakekasu is a delicious and very useful by-product. This special brew is very different, almost like a tame sherry vinegar crossed with rice vinegar. Sake is the ubiquitous Japanese rice liquor, while sake kasu is the leftover lees that result from sake’s fermentation process. Looking for a great sake kasu recipe? It has been used as picking agent, marinade for meats, and even as ingredient for cosmetic products in Japan. We do our very best to dispatch orders the following working day (Tues-Fri). The dish stands out with its uniquely sweet and alcoholic aroma. For more info read our T&Cs. Sake Kasu Lees is the solid remnants left over from making Sake. Although Sake Kasu is a byproduct, it is highly nutritious and flavorful. ‘Shipping to UK mainland’ we deliver across mainland UK for a flat fee of £5 or free on orders over £100. Sake Kasu is the lees left over from the refining process of Sake production. Kasujiru soup, or Sake Lees Miso Soup is popular winter soup in … During the production of alcoholic drinks, fermentation creates a byproduct of residual particles that consist primarily of leftover yeast; these are the lees. Kasuzuke (粕漬け), also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.. History and variations. Sake is made on the basis of raw materials rice, rice koji and water. Kasuzuke (粕漬け) means sake lees “kasu” and pickling/marinade “zuke“. Salmon Kasuzuke is a classic Japanese dish of which salmon is marinated in sake lees (sake kasu), and then grilled on the stovetop or broiled in the oven to perfection. This sake kasu marinated chicken is super delicious and melt-in-your-mouth tender. But Iio Jozo ages it for 10 years before they call it Akasu (red vinegar).