粕漬(かすづ)け

かすづけ
noun
sake lees pickle; pickled in sake lees
1. sake lees pickle; pickled in sake lees
food preserved in sake kasu (the solid residue from sake brewing)
粕漬(かすづ)けの魚(さかな)を焼(や)いた。
I grilled fish pickled in sake lees.
粕漬(かすづ)けは風味(ふうみ)が良(よ)い。
Sake lees pickles have a nice flavor.
大根(だいこん)の粕漬(かすづ)けを買(か)ってきた。
I bought some daikon pickled in sake lees.

ABOUT SAKE KASU:
酒粕(さけかす) is the solid residue left after pressing sake. It has a mild alcoholic content and a distinctive sweet, fermented flavor.

COMMON ITEMS:

  • 魚(さかな)の粕漬(かすづ)け (fish pickled in sake lees - often grilled)
  • 野菜(やさい)の粕漬(かすづ)け (vegetables in sake lees)
  • 奈良漬(ならづ)け (a famous type of vegetable kasuzuke)

FLAVOR:
粕漬(かすづ)け has a distinctive sweet and savory flavor with subtle alcoholic notes. Fish prepared this way is often called 西京漬(さいきょうづ)け when made with white miso and sake lees.

RELATED:

  • 酒粕(さけかす) (sake lees)
  • 酢漬(すづ)け (vinegar pickle)
  • 味噌漬(みそづ)け (miso pickle)
general
Added 2026.1.25 17:30
08000/08230_kasuzuke