1.
sake lees pickle; pickled in sake lees
food preserved in sake kasu (the solid residue from sake brewing)
Usage
粕漬け is made by packing fish or vegetables in 酒粕, the solid residue left after pressing sake. The result is sweet and savory with a faint alcoholic aroma. Fish kasuzuke is usually grilled; watch it closely, as the lees burn easily.
Common collocations
- 魚の粕漬け (fish pickled in sake lees)
- 野菜の粕漬け (vegetables in sake lees)
- 奈良漬け (a famous vegetable kasuzuke, usually gourd)
Watch out
西京漬け, often sold next to fish kasuzuke, is made with sweet white miso, not sake lees.