It is way too famous around the world, it needs no introduction.
However, do you know about sakekasu?
It is the lees left over from sake production and the main ingredient of amazake. There are various ways of using it, such as cooking and pickling, even for facial pack and also to put in a hot tub to warm you up.
Today, I will show you how to use it for cooking.
Kasujiru is such an ideal soup to warm you up. Basically it is a miso soup with sakekasu in it.
Ingredients:
sakekasu
fish stock
a slice of salmon
carrot
satoimo(taro)
onion
shiitake mushroom
daikon
miso paste
Don’t worry about the alcohol content because most of it evaporated during the simmering process. Most kids love to it in Japan.
You will find sakekasu in sheet form at a market. Most of recipes tell you to crumble it up into a bowl with your hands and add enough warm water to soften, but I am too lazy to do that process.
Here is what I did. Cut all the vegetables and fish into bite sizes. Put everything and water except salmon in a pot, heat it up with medium heat. When the vegetables soften, add in the sakekasu sheet.
It will melt itself in a pot as it simmers. Stir up with a spoon, you will see how it melts easily. When the sakekasu has melt, add in the salmon. Let it simmer until the salmon is cooked all the way. Put some miso in a pot, and it is ready to eat!
Sprinkle some chili if you like to add a kick to it.
This thick soup will warm you up! It used to be considered as a winter food, but it is consumed year-round these days.
Bon Appetite!
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