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]
^"What is Sake Kasu?". Kyoto Foodie. 10 March 2009.
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...
the dish. Kasuzuke is a type of Japanese tsukemono pickling and marinating process that uses sake kasu as one of the main ingredients. Kasuzuke can be used...
yaki style, marinated for several days in sweet white miso or sake lees (kasuzuke) then broiled. The Japanese-Peruvian-American chef Nobu Matsuhisa introduced...
Pickled herring with onions Karashizuke – Type of Japanese pickled vegetable Kasuzuke – Japanese pickles using the lees from sake Kiamoy – Snack made from dried...
Karashizuke (からし漬け) is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar...
sushi wrapped in persimmon leaf Kashiwa no sukiyaki, chicken sukiyaki Kasuzuke, especially narazuke, aged pickles flavored with mirin Kuzumochi Manjū...
called osechi, and are soy-sauce marinaded to keep for days (or made into kasuzuke). Kitaōji Rosanjin, eminent gourmet connoisseur and restaurateur, commented...