Ferments & funk · fermented
Sake lees
Also called sake kasu, sakekasu
The fragrant pressed lees left from sake making, soft and boozy-sweet; for kasuzuke-marinated fish, kasujiru soup and pickles.
What can replace it
- T2 · GoodFermented glutinous rice
Sweeter, wetter and milder, with less boozy depth.
- T3 · In a pinchSake
Brings the sake aroma but none of the body; combine with white miso. (use 0.5× the amount)
- T3 · In a pinchWhite miso
Salty umami for marinades, but no boozy, fruity lees aroma.
Cook with Sake lees
No recipes use it yet.