Sake kasu is the lees that remains after the moromi (fermented rice mash) has been pressed during the sake-making process and contains up to 9% of alcohol. It has been used for centuries in Japan to marinate fish and meat as well as to pickle vegetables. Because of the probiotic element, it gives such a unique deep flavor in dishes besides making you become healthier. In Japan, we eat a lot of dishes with Sake kasu in winter time since it helps to keep you very warm.
Note: The class is for people who enjoys sake and cheese type of flavor.
The menu is
Sake Kasu paste
Sake Kasu chocolate pudding
Sake Kasu creamy soup with vegetables
Seasonal vegetable salad with sake kasu dressing
Crimni mushrooms with sake kasu white miso paste
Sake Kasu miso marinated fish and tofu