Collection: Sake Kasu

Sake Kasu (酒粕) is the lees left over from the refining process of Sake production. Although Sake Kasu is a byproduct, it is highly nutritious and flavorful. It has been used for pickling, marinating fish and meats, as dairy substitute, and even as ingredient for cosmetic products in Japan.  Watch this YouTube video to lean more about Sake Kasu, and also check out great recipes using Sake Kasu.