Kasuzuke

Fish or meat marinade with sake kasu

with salmon

with chicken 　　　　　　　　　Mixing sake kasu and miso　　　　　　　　

Ingredients

• fish or meat

• sake kasu

• mirin

• miso

Directions

1. Mix about the same amount of sake kasu and miso (free hands work the best)

2. Add mirin and water to adjust the thickness

3. Cut the fish/meat into desirable sizes (or use as a big block) and wipe to dry

4. Leave the fish/meat into the sake kasu mixture bed and cover well, leave for 1-3 days in the refrigerator

5. Wash away sake kasu mixture roughly, and bake or grill

Notes

• Sake Kasu (酒粕, さけかす) is a byproduct of sake, in other words, it’s what’s left over from the sake-making process. When the sake is pressed out from the fermented mash called Moromi, the pressed rice mash that remains, and accounts for roughly a quarter to one-third of the total weight of the Moromi, is the sake kasu.

• My grandmother used to dip in sugar and eat it as a snack.