KASUZUKE: PICKLING IN SAKE LEES
Kasu is the left over rice mash from fermented rice and koji during the sake making process and makes a flavorful pickling medium. Kasu can be sourced direct from sake producers or from a Japanese specialty grocer.
Kasu is the left over rice mash from fermented rice and koji during the sake making process and makes a flavorful pickling medium. Kasu can be sourced direct from sake producers or from a Japanese specialty grocer.