swap_horiz Kasu Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.1 Excellent

3

Katsuobushi

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is...

Japanese Umami Fish Dashi

9.1 Excellent

4

Injera

Injera is a sourdough-risen flatbread central to Ethiopian and Eritrean cuisine. It is traditionally made from teff flou...

Ethiopian Sourdough Grain Flatbread

8.8 Great

5

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.5 Great

6

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

7

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

8

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.3 Great

9

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

10

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

11

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

12

Umeboshi

Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least t...

Traditional Japanese Vegetable Pickled Plum

8.1 Great

13

Takuan

Takuan is a traditional Japanese fermented food made from pickled daikon radish. The radishes are traditionally dried in...

Japanese Vegetable Pickled Fermented Daikon

8.0 Great

14

Nukazuke

Nukazuke is a type of traditional Japanese pickle, or tsukemono, created by fermenting vegetables in a bed of fermented...

Traditional Japanese Probiotic Lacto Fermented

8.0 Great

15

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.9 Good

16

Amazake

Amazake is a sweet, low- or non-alcoholic Japanese beverage made from fermented rice using Aspergillus oryzae, historica...

Japanese Beverage Sweet Koji

7.9 Good

17

Mugi miso

Mugi miso is a variety of Japanese miso paste made from soybeans fermented with barley koji rather than the rice koji us...

Mild Japanese Barley Soy

7.8 Good

18

Kenkey

Kenkey is a traditional Ghanaian fermented food made from white corn, serving as a dietary staple for the Ga and Fante p...

Staple Grain Steamed Ghanaian

7.8 Good

19

Kasuzuke

Kasuzuke is a Japanese pickling method in which vegetables, fish, or meat are cured in sake lees (kasu), the residual ma...

Japanese Fermented Sweet Vegetable

7.7 Good

20

Banku

Banku is a Ghanaian staple food made from a fermented mixture of corn dough and cassava dough, cooked by stirring in boi...

Traditional Staple Grain Ghanaian

7.7 Good