Kasu

Kasu, or sake kasu, consists of the solid lees remaining after sake has been pressed out of the fermenting mash during Japanese sake production. It is a dense, paste-like byproduct that retains residual yeast, rice solids, and active enzymes.

It is widely used in Japanese cuisine as a marinade base for pickling vegetables and flavoring fish in a traditional technique known as kasuzuke. It imparts a distinct umami flavor and tenderizes proteins due to the natural enzymes from the sake brewing process.

Yes, because it is a direct byproduct of sake fermentation, kasu retains a small amount of residual alcohol. For this reason, dishes marinated in kasu are typically cooked, though some alcohol content may remain depending on the preparation time.

Absolutely, Japanese bakers frequently incorporate sake kasu into bread doughs and pastries to add moisture, depth of flavor, and a subtle, sweet aroma. It pairs exceptionally well with white chocolate or citrus flavors in modern dessert recipes.