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.
冬は粕汁が美味しい。
Sake lees soup is delicious in winter.
鮭と大根の粕汁を作った。
I made sake lees soup with salmon and daikon radish.
祖母の粕汁は体が芯から温まる冬の定番で、酒粕の香りがたまらない。
My grandmother's sake lees soup is a winter staple that warms you to the core — the aroma of sake lees is irresistible.
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).
COMMON COLLOCATIONS:
- 鮭の粕汁: salmon sake lees soup
- 粕汁を作る: to make sake lees soup
- 粕汁で温まる: to warm up with sake lees soup
RELATED TERMS:
- 酒粕: sake lees (the key ingredient)
- 味噌汁: miso soup
- 豚汁: pork miso soup