-
Kasuzuke (粕漬け), also kasu-zuke, is a ****anese dish made by
pickling fish or
vegetables in the lees (residual
yeast and
other precipitates) of sake, known...
- yaki style,
marinated for
several days in
sweet white miso or sake lees (
kasuzuke) then broiled. The ****anese-Peruvian-American chef Nobu
Matsuhisa introduced...
- the dish.
Kasuzuke is a type of ****anese
tsukemono pickling and
marinating process that uses sake kasu as one of the main ingredients.
Kasuzuke can be used...
-
Amasuzuke 甘酢漬け
sugar and
vinegar Misozuke 味噌漬け miso
Shoyuzuke 醤油漬け soy
sauce Kasuzuke 粕漬け sake kasu (sake lees)
Kojizuke 麹漬け mold-cultured rice
Nukazuke 糠漬け...
-
Pickled herring with
onions Kara****uke – Type of ****anese
pickled vegetable Kasuzuke – ****anese
pickles using the lees from sake Kiamoy –
Snack made from dried...
- Kara****uke (からし漬け) is
pickled vegetable made in ****an. Like
other forms of
kasuzuke, the
vegetables are
pickled in soft sake lees (sake kasu) with salt, sugar...
-
stingray fin Ikayaki,
grilled squid Shiokara,
fermented squid innards Umitake kasuzuke, clam
pickled in sake lees Takowasa,
chopped octopus pickled in wasabi...
-
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...
