1.
sake lees pickle; pickled in sake lees
food preserved in sake kasu (the solid residue from sake brewing)
About sake kasu
酒粕 is the solid residue left after pressing sake. It has a mild alcoholic content and a distinctive sweet, fermented flavor.
Common items
- 魚の粕漬け (fish pickled in sake lees - often grilled)
- 野菜の粕漬け (vegetables in sake lees)
- 奈良漬け (a famous type of vegetable kasuzuke)
Flavor
粕漬け has a distinctive sweet and savory flavor with subtle alcoholic notes. Fish prepared this way is often called 西京漬け when made with white miso and sake lees.