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...

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 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...

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...