Sake Kasu Paste.
Sake Lees Paste (Japanese Sake Kasu).
Sake Lees (Water, Rice, Alcohol, Rice Koji), Salt.
|Typical Value||Per 100g|
|Energy||320kJ / 76kcal|
|Of which Saturates||0.5g|
|Of which Sugars||7.6g|
See ingredients in bold.
Sake Kasu (酒粕, さけかす) is a byproduct of sake, in other words, it’s what’s left over from the sake-making process.
When the sake is pressed out from the fermented mash called Moromi, the pressed rice mash that remains, and accounts for roughly a quarter to one-third of the total weight of the Moromi, is the sake kasu.
In Japan, its extreme versatility and range of health benefits is largely not fully realized. From savory to sweet dishes and everything in between, there’s a type of sake kasu for just about everyone.
6 times higher in protein
17 times higher in dietary fiber
26 times higher in vitamin B2
47 times higher in vitamin B6
Can be used in a myriad of ways, in both savory foods and sweets.
- Amazake (a sweet, low-alcohol drink typically consumed warm in the winter)
- Soups and hotpot
- Bread and baked goods
- Ice cream and gelato
Put some sauce on a small dish and simply dip the gyoza dumplings into the sauce.
There are two types of the sweet fermented rice drink known as Amazake (甘酒, あまざけ). One has a sake kasu base (contains alcohol), while the other one is made from kōji rice or Komekōji (米麹, こめこうじ) and is non-alcoholic.
If you want to make a cup of amazake with sake kasu, it’s very easy. Put 1 cup of water in a pan, heat it and once the water is boiled, add about 1 bite size piece of sake kasu, dissolve it at low heat and add sugar.
Kasujiru (粕汁, かすじる) is a hearty winter chowder typically made with salmon and vegetables.
In the dashi soup, put daikon radish, carrot, aburaage (deep fried tofu) and konjac. When the vegetables have softened, add the salmon. Once it’s cooked, stir in miso, soy sauce and sake kasu.
Kasuzuke (粕漬け, かすづけ) is a Japanese pickled dish using a sake lees marinade. You can use it to pickle various ingredients, such as fish, veggies, meat, cheese, dried fruits and more!
First, make kasudoko (粕床, かすどこ), a marinade mixture of sake kasu, sake, miso, sugar and salt. Then pickle what you want.
Ishikari Nabe (石狩鍋, いしかり・なべ) is a beloved salmon hotpot dish from the Ishikari district of Hokkaido.
Just like Kasujiru, it is easy to make. Salmon, onion, tofu, Chinese cabbage, crown daisy shungiku (春菊,しゅんぎく) in a kelp-based soup. To the broth add miso and sake kasu. (You might also like to add butter).
Narazuke (奈良漬, ならづけ) is a marinade used for pickling that hails from Nara prefecture. It’s made from sake kasu, mirin kasu, sake, sugar and salt.
This one is only for the patient as it takes four years or more to pickle the ingredients and the Nukadoko (the fermented mash used for pickling) must be changed a number of times along the way. Over time, however, the pickled vegetables and fruits will turn a dark brown color and have a distinctive sweet taste.
Store in a cool dry place. Once opened transfer in an airtight container and refrigerate.
Freeze for a longer storage.
For Best Before End: See packaging.
Country of Origin:
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