What is Kasu-jiru?
In modern Japan, kasu-jiru is a beloved dish enjoyed during the cold winter months as a nutritious and warming meal. This traditional soup is made by simmering ingredients such as daikon, carrots, burdock root, and konnyaku in a broth enriched with sakekasu, a byproduct of the sake brewing process. Along with vegetables, it often features fish like salmon, yellowtail, or mackerel.
History of Kasu-jiru
Historically, kasu-jiru was prepared to mark the end of New Year celebrations on January 20th, a day known as Koshōgatsu or "Little New Year." Families would use the leftover heads and bones of fish eaten during the New Year festivities to create a flavorful soup stock, which was then combined with sakekasu and vegetables. This hearty dish symbolized the transition from the festive season back to everyday life.
The use of sakekasu dates back to the Heian period (794–1185), where it served not only as a cooking ingredient but also as a method for preserving fish and vegetables. Sakekasu is a highly nutritious food, packed with yeast proteins, vitamins, and minerals, making it a valuable addition to meals even today.
Making Your Own Kasu-jiru
Today we will show you how to make basic kasujiru. Make your own unique sake lees soup to warm you up in the cold winter.
Ingredients (serves 4):
- 2 slices of fresh salmon
- A pinch of sea salt
- 140g (net) radish
- 5cm (50g) (net) carrot
- 3 cups water
- 2 teaspoons of Hon-dashi seasoning
- 60g sake lees
- 20g miso
Instructions:
- Cut the salmon into bite-sized pieces and sprinkle with salt.
- Cut the daikon and carrot into 5mm-wide shreds
- Put the water, dashi powder, daikon and carrot into a pot and cook
- When the vegetables are soft, turn off the heat, whisk in the sakekasu and miso
- Add the salmon, and heat again until cooked through
- Serve in a bowl and Enjoy!