Kasuzuke (Sake Lees Pickles)

Kasuzuke (Sake Lees Pickles)

About Kasuzuke (Sake Lees Pickles)

Pickled vegetables with sake lees are a traditional Japanese dish and a type of fermented food that has been enjoyed for centuries. References to this preservation method can be found in historical texts dating back to the Heian period (around 900 AD). Originally used to preserve vegetables, this technique is now applied to various ingredients, including meat and fish. Easy to prepare and rich in flavour, it remains a popular and healthy cooking method.

How to Make Pickled Vegetables with Sake Lees

Ingredients

  • Sake lees … 100g
  • Miso … 50g
  • Your choice of vegetables (e.g., cucumber, carrot, daikon radish)

Method

  1. Mix sake lees and miso thoroughly in a 2:1 ratio.
  2. Cut the vegetables into bite-sized pieces and pat them dry to remove any surface moisture.
  3. Coat the vegetables with the sake lees and miso mixture, then refrigerate for several hours or overnight.

Recommended Vegetables

  • Classics: Cucumber, carrot, radish, mooli
  • Creative options: Turnip, aubergine, celery

The mild sweetness and rich aroma of the sake lees enhance the crisp texture of the vegetables, delivering a refreshing taste experience.

Tips

  • Drying is key: Removing excess moisture from the vegetables ensures that the sweetness and umami of the sake lees are absorbed deeply.
  • Experiment with different vegetables: Changing the vegetables allows you to enjoy a variety of flavours. Try different combinations to discover your favourite!