Sake kasu (Japanese cuisine): Sake kasu (酒粕) (lees of rice wine, Chinese: 酒糟; pinyin: jiǔzāo), is the lees resulting from fermentation producing sake (rice alcohol). It can be used as a pickling ingredient, mainly for the production of condiments. It is for example used in Japan for the production of kasuzuke, or as the main ingredient of amazake, a paste intended to add flavor to food or even as a marinade.
Sake Kas...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.