1.
sake lees soup; soup made with sake kasu
A hearty Japanese soup made with sake lees (the solid residue left after sake brewing), typically containing vegetables, fish, or pork in a miso-based broth.
A compound of 粕 (lees/dregs, specifically 酒粕, the solid residue from sake brewing) and 汁 (soup/broth). This is a traditional winter dish particularly associated with the Kansai region, where sake brewing is historically centered.
The 酒粕 gives the soup a rich, slightly sweet flavor and creamy texture. It also has a warming effect, making it a popular cold-weather comfort food. The soup typically includes root vegetables like 大根 (daikon), 人参 (carrot), and 里芋 (taro), along with protein such as 鮭 (salmon) or 豚肉 (pork).