Kasu (Sakekasu) is the “lees” that remain after the moromi (fermented rice mash) has been pressed during the sake-making process and contains up to 9% of alcohol. It has been used for centuries in Japan to marinate fish and meat as well as to pickle vegetables.

Kasu contains abundant essential amino acids including glutamic acid which is the source of “Umami” (savouriness). Chefs can take advantage of Kasu’s preserving and flavor and texture enhancing effects.

Artisan Kasu is made from 100% natural ingredients; rice, water and yeast. It contains no preservatives, low sodium and fat-free.

Artisan Kasu is a new culinary material that has excited a number of chefs in town. Here are some examples of how they are using;

• Kasu sauce at C Restaurant
• Seafood marinade with Kasu at Boneta
• Vegetarian dish at Bishop’s
• Marinated sable fish at Tojo’s Restaurant
• Kasu panna cotta at Zest Restaurant
• Kazu (Kasu-cured) pork and beef by Oyama Sausage in Graville Island market

Please also see our Sake Kasu Recipes

Kasu under refrigerated condition can keep for a year and almost indefinitely if it is kept frozen.

Please come visit our store on Granville Island.