SAKE KASU

What is Sake Kasu?

Sake Kasu 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 as picking agent, marinade for meats, and even as ingredient for cosmetic products in Japan.

On this page, we share recipes to make very simple yet delicious meals with Sake Kasu. Some of the recipes were donated by acclaimed chefs in San Francisco who came up with very creative ways to use Sake Kasu in culinary.

We currently provide Sake Kasu free of charge for anyone who brings own container during our public tasting hours (12-6 pm on a Saturday).

 Ginger Amazake

Ingredients (2 servings)

  • 2 oz. sake kasu
  • 1 cup of water
  • 1½ tbsp. sugar
  • ½ tsp grated fresh ginger

Directions

  1. Mix sake kasu, water, and sugar in a small source pan.
  2. Heat to boiling over medium heat, while whisking until lumps of Sake Kasu are all dissolved.
  3. (Simmer for 5 minutes if you desire all the alcohol to evaporate). Remove from heat.
  4. Squeeze juice from grated ginger and add to sauce pan.

 All-purpose Sake Kasu Marinade

Ingredients (about 1 lbs. of marinade)

  • 8 oz. sake kasu
  • 5 oz. miso paste
  • 2 tbsp. mirin (Japanese sweet cooking sake)
  • 1 tbsp. sugar
  • 5 tbsp. water

Directions

  1. Mix all the ingredients in a food processor until smooth.
  2. Place in a container and keep in a refrigerator. Use it in a few weeks.
  3. Use the marinade for various dishes including the recipes below.

 Grilled chicken marinated in Sake Kasu

Ingredients (2 servings)

  • 1 lbs. boneless chicken thighs
  • 8 oz. All-purpose Sake Kasu Marinade (*see the recipe above)

Directions

  1. Place chicken thighs and All-purpose Sake Kasu Marinade in a plastic bag. Lightly massage over the bag.
  2. Refrigerate for about 3 days. Lightly massage over the bag once a day.
  3. Cook as desired (grill, bake, steam, pan-fry, etc.). The marinade can be rinsed off with water or left on.

 Sake Kasu Pickles

Ingredients

  • 2 Japanese cucumbers
  • 2 carrots
  • 1 tsp. salt
  • 4 oz. All-purpose Sake Kasu Marinade (*see the recipe above)

Directions

  1. Cut vegetables in half, then slice in half lengthwise.
  2. Place in a plastic bag, add salt, lightly massage over the bag, and let them sit for a few hours – half day.
  3. Gently squeeze the vegetables over the bag and remove excess water.
  4. Pat dry vegetables with paper towel.
  5. Add All-purpose Sake Kasu Marinade, and lightly massage over the bag.
  6. Refrigerate for about 3 days. Lightly massage over the bag once a day.

 Vegan Caesar Salad with Sake Kasu dressing

Ingredients (2-4 servings)

  • 1 small to medium size head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
  • 1 cup croutons
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. minced garlic (optional)
  • 2 tbsp. All-purpose Sake Kasu Marinade (*see the recipe above)

Directions

  1. Mix olive oil, lemon juice, Dijon mustard, garlic, and All-purpose Sake Kasu Marinade.
  2. Place lettuce and croutons in a large bowl. Add the sake kasu dressing and toss well.

 Kasu Gindara  (Recipe Credit: Ichi Sushi)

Ingredients

  • One side black cod
  • 6 tbsp. salt
  • 1 cup sake kasu
  • 1/2-3/4 cup mirin

Directions

  1. Salt cod with 5 tbsp. salt (reserve remaining for final cooking).
  2. Let cod sit (salted) for 45 min.
  3. Rinse cod and pat dry.
  4. Put kasu in food processor. Blend while slowly adding mirin until kasu is consistency of molasses.
  5. Pack cd in kasu/mirin mixture and refrigerate for 5 days.
  6. Rinse cod and portion to desired size
  7. On a sizzle pan, lightly oil one portion cod on both sides and lightly salt.
  8. Bake at 450 degrees for 4-6 minutes until dark brown with black bits.

 Kasuzuke Dill Pickle Spears (Recipe Credit: Joshua Burbridge, True Family Foods)

Ingredients

  • 3 small pickling/Persian cucumbers
  • 8 oz. Sake Kasu
  • 2 tbsp. salt
  • Spring of wild fennel
  • Splash of warm water/broth or mirin

Directions

  1. The day before, cut cucumbers in spears (quarters).
  2. Sprinkle with salt and wrap in paper or kitchen towel to soften and remove some moisture.
  3. Mix Sake Kasu, salt and fennel in bowl with splash of warm water/broth to make a chunky pancake batter consistency.
  4. Toss in cucumbers.
  5. Pack all into a 16oz mason jar or salsa jar or similar. Cover/ submerge completely. Ferment for 1 week to 1 month.

 Vegan Chocolate Mousse (Recipe Credit: Chef Geoffrey Reed, Ichido)

Ingredients (5 servings)

  • 3 oz. 100% cacao baking chocolate
  • 3.5 oz. sugar
  • 4 oz. soy milk
  • 6 oz. of silken tofu
  • 4 oz. sake kasu

Directions

  1. Heat soy milk, sugar, tofu, to a simmer, then, add sake kasu and bring to a simmer again. *Continue to simmer for a few minutes if you desire all the alcohol to evaporate.
  2. Break chocolate and place in a blender.
  3. Pour the hot mixture over chocolate in the blender, mix well and pour into containers.
  4. Cool it down in the refrigerator for a few hours.

 Black Sesame Ice Cream with Sake Kasu

Ingredients

  • 1 pint of Half & Half
  • 5 oz. of sake kasu
  • 4 oz. of sugar
  • 2 tbsp. of ground black sesame seeds
  • 1 tbsp. of black sesame paste

Directions

  1. Mix all ingredients in a blender until smooth
  2. Add the mixture to an ice cream maker

 Vegan Mayonnaise

Ingredients

  • Sake kasu
  • Olive oil
  • Vinegar
  • Sugar
  • Salt
  • Pepper

Directions

  1. Mix sake kasu, olive oil, and vinegar in 4 : 3 : 5 ratio in a blender until smooth.
  2. Taste the mixture and add sugar, salt, and pepper to your desired flavor.

 

 Sake Kasu Facial Mask

Ingredients

  • 1 cup Sake Kasu
  • 1 cup Water

Directions

  1. Mix Sake Kasu and water in a food processor until smooth.
  2. Apply the mixture on your face and leave it no for 10~15 minutes.
  3. Rinse off the Kasu mask with water.
  4. Keep the remaining mixture in a refrigerator up to 1~2 weeks.  Recommended frequency is once a day, every day.