Sake kasu (酒粕) or sake lees is the name given to the pressed lees left over from the production of sake (Japanese rice wine). It is used as a cooking ingredient that is white in color, having a paste-like texture.[1] The taste is fruity and similar to sake itself.[2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.[3][4]
Sake Kasu can be used as a marinade base in different Japanese dishes such as fish, vegetables, and meat, enhancing the umami flavor of the dish.[1] Sake kasu can also be found in cosmetics and skincare products.[5] Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways.[6] Mirin, a type of sweet Japanese sake can also produce kasu called mirin kasu.[4] Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.[7]
- ^ a b Itoh, Makiko (January 28, 2011). "With sake rice, nothing goes to waste". The Japanese Times. Retrieved May 21, 2020.
- ^ "Sake Kasu Zanmai: What is Sake Kasu?". Kyoto Foodie: Where and what to eat in Kyoto. 2009-03-10. Retrieved 2020-05-21.
- ^ Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.
- ^ a b "Sake-Kasu: Amazing By-product of Sake | SAKETIMES - Your Sake Source". SAKETIMES. 2016-07-19. Retrieved 2020-05-21.
- ^ "Homemade Japanese Beauty Treatment With "Sake Kasu"". Trend & Chaos. 2020-01-01. Retrieved 2020-05-21.
- ^ "Sake Kasu: Flower of the Garbage". Edible Boston. Retrieved 2020-05-21.
- ^ "What is Mirin Kasu (sweet sake lees)? | We Love Japanese Food". welovejapanesefood.com. 2017-09-18. Retrieved 2020-05-21.