Sake kasu *Frozen (Montreal region only)

Sake kasu is the paste-like residue left over from the production of sake, a traditional Japanese rice wine. It consists of fermented rice, yeast, and koji (a type of fungus), imparting a rich array of nutrients and a creamy texture.

In Japanese cuisine, sake kasu is prized for its versatility as a seasoning or marinade, enhancing the flavors of fish, meat, and vegetables with its unique umami profile. Beyond culinary uses, it is also valued in beauty products for its moisturizing properties, making it a multifaceted ingredient deeply rooted in Japanese culture and tradition.