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Sake Kasu

Japanese pickling agent or marinade ingredient

Sake Kasu  are the lees left over from the fermentation process of making sake (Japanese rice liquor).  Typically beige in color with the consistency of tofu and a distinct fragrance, sake kasu  is often used in Japanese cooking as a pickling agent or used to add flavor to a marinade.  Sake Kasu can be found in the grocery department near the miso section. 

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