Kasuzuke - Wikipedia
Kasuzuke (粕漬け), also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu. [1] Kasuzuke was made in the Kansai region as early as the Nara period, twelve hundred years ago.
Kasuzuke (Sake Lees Pickling) 粕漬け - Just One Cookbook
Jun 11, 2019 · Kasuzuke is a type of Japanese pickle or tsukemono made with sake lees, the by-product from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables.
Salmon Kasuzuke 鮭の粕漬け - Just One Cookbook
Jun 24, 2019 · Salmon Kasuzuke is a classic Japanese dish where salmon is marinated in sake lees (sake kasu) and then grilled on the stovetop or broiled in the oven. The dish stands out with its uniquely sweet and alcoholic aroma. Kasuzuke (粕漬け) means sake lees (kasu) and pickling/marinade (zuke).
Black Cod or Salmon Kasuzuke - Uwajimaya
Sep 24, 2013 · Kasuzuke is a Japanese dish where fish or vegetables are marinated for several days in kasu marinade and then grilled or broiled to perfection! Generously salt fish, place in plastic container and refrigerate overnight. Mix kasuzuke, …
What is Kasuzuke (Fresh Seafood Pickled in Sake Lees)?
Apr 12, 2017 · Among all fish dishes, the exquisite kasuzuke is an indispensable dish in Japanese meals. Kasuzuke adds a distinctive flavor to fish while removing its fishy odor. The rare, sophisticated taste and excellent nutritional value of kasuzuke are now attracting food lovers throughout the world.
KASUZUKE: PICKLING IN SAKE LEES - preserved
Kasu is the left over rice mash from fermented rice and koji during the sake making process and makes a flavorful pickling medium. Kasu can be sourced direct from sake producers or from a Japanese specialty grocer. 6-8 whole small, similarly sized vegetables or similarly sized sliced vegetables. Salt vegetables with 1 teaspoon of salt.
Japanify: Kasuzuke (Sake Lees Pickles) - Umami Mart
Jan 5, 2012 · Most commonly used for marinating fish and pickling, sake kasu looks like pizza dough with the consistency of wet clay and aroma of nama (unpasteurized) sake. It's usually available for cheap, next to the okara (tofu lees) in a Japanese or Asian market. For my first sake kasu challenge, I decided to make some kasuzuke, or sake kasu pickles.
Burdock Kasuzuke - The Cultured Pickle Shop
May 5, 2013 · Kasuzuke or vegetables pickled in kasu, are said to have originated in the Kansai region of Japan as early as twelve hundred years ago. The first vegetables known to be fermented in kasu were white melon and were named shiru-kasu-zuke or Nara-zuke.
Kasuzuke (pickling fish or vegetables in sake lees)
Kasuzuke is to pickle food in sake lees or sweet sake lees. It also refers to pickled food itself. Typical foodstuffs used for Kasuzuke are vegetables, fruits, fish, and fish eggs. Vegetables pickled in sake lees are valued as "Konomono" (Japanese pickles) and called " Narazuke ."
Sake kasu - Wikipedia
Kasuzuke is a type of Japanese tsukemono pickling and marinating process that uses sake kasu as one of the main ingredients. [14] Kasuzuke can be used to marinade different ingredients such as cucumber, daikon, salmon, or chicken [14] The first step of creating Kasuzuke is to create a mixture that contains sake kasu, miso, mirin or sake, sugar ...