Sake kasu 1000g *Frozen ⚠️This product is available only in Montreal

Sake kasu is a paste-like fermented ingredient left after pressing moromi during the sake brewing process. Made from fermented rice, yeast, and koji, it is characterized by its gentle sake aroma, smooth texture, and deep, layered umami.

In Japanese food culture, sake kasu has long been valued as a seasoning and marinade. When used to marinate fish or meat, it helps reduce unwanted odors while adding moisture, richness, and depth of flavor. Combined with vegetables, its fermentation-driven umami enhances natural sweetness and complexity.

Sake kasu is also highly versatile in the kitchen, finding its place in soups, sauces, dressings, dressed dishes, and even baked goods. Just a small amount can add body, roundness, and a lingering finish to a dish. Suitable for Japanese cuisine as well as Western, vegan, and modern fermentation-inspired recipes, sake kasu is an exceptionally adaptable fermented ingredient.

Please note: this product is derived from sake and contains 16% alcohol.