Light, Mellow Umami
Umami-Rich White Miso and Nutritious Sake Lees
Miso Sake Kasu is a versatile Japanese seasoning made with naturally fermented white miso and sake kasu (sake lees) from our own brewing process. Rich in flavour and probiotics, it offers a wholesome, umami-packed way to enhance your cooking.
It can be used in many ways — one of them is as a marinade for fish, tofu, or seasonal vegetables, letting them rest for a few hours or overnight before grilling or roasting. It’s also excellent for making tsukemono (Japanese pickles) by marinating raw vegetables, or as a savoury base to enrich sauces, soups, and other dishes.
Why is our Sake Kasu so special?
Derived from our naturally sparkling sake, Classic ‘awa’, our Sake Kasu presents a delightful fruity aroma and abundant nutrients. Crafted with over double the usual quantity of rice koji compared to standard sake production, Classic ‘awa’ ensures an exceptional quality for our sake kasu. Rich in enzymes that break down the starch and protein of your base ingredients into simple sugars and amino acids, it contributes to creating a depth of flavor. Our Sake Kasu naturally enhances the deliciousness of your food.
*Our Sake Kasu is produced in the process making our Classic awa.
Our Favorite Recipe with Miso Sake Kasu
Miso Sake Kasu Cod
Serves 2–3
Ingredients
300g cod fillet (approx. 1–2 pieces)
180g
Miso Sake Kasu
Vegetable or olive oil, for frying
Preparation
Coat the cod evenly with Miso Sake Kasu, wrap in cling film, and marinate in the fridge for 2–3 hours, or ideally overnight.
Method
1. If needed, line a frying pan with baking paper and brush lightly with vegetable or olive oil. Place the cod on top.
2. Cook over a medium heat until the surface begins to brown, then cover with a lid and reduce to a low heat to cook through gently.
3. Carefully turn the cod over and cook the other side.
4. If necessary, cover again and continue to cook until the fish is fully cooked through.
5. Serve hot, garnished with fresh dill.
