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	<title>Artisan SakeMaker &#187; Recipes</title>
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		<title>Wild B.C. Seafood Festival offers some delicious bargains</title>
		<link>http://osake.ca/wild-b-c-seafood-festival-offers-some-delicious-bargains/</link>
		<comments>http://osake.ca/wild-b-c-seafood-festival-offers-some-delicious-bargains/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 00:55:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Article]]></category>
		<category><![CDATA[Kasu Recipes]]></category>

		<guid isPermaLink="false">http://www.osake.ca/?p=418</guid>
		<description><![CDATA[Cookbook author and food consultant Stephen Wong will serve this at the Wild BC Seafood Fest. Sake kasu, which is called for in the marinade, can be found at Artisan Sake on Granville Island. Kasu is the lees that remain after the fermented rice mash (moromi) has been pressed during the sake-making process. The Japanese use it to marinate fish and meat and to pickle vegetables.]]></description>
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		<title>Easy Kasu Recipes</title>
		<link>http://osake.ca/easy-kasu-recipes/</link>
		<comments>http://osake.ca/easy-kasu-recipes/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 02:25:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Kasu Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.tequilapartners.com/artisansakemaker_com/?p=199</guid>
		<description><![CDATA[Kasu used as marinade
Preparation time: 5 minutes
On a fresh filet of fish (sole, cod, snapper, salmon) apply a thin layer of Kasu on both sides. Sear in a non-stick frying pan with or without oil at high heat for 15 seconds each side until browned. Turn off heat and cover to retain moisture for another [...]]]></description>
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		<title>Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce</title>
		<link>http://osake.ca/sake-kasu-marinated-sea-bass-with-coconut-green-curry-sauce/</link>
		<comments>http://osake.ca/sake-kasu-marinated-sea-bass-with-coconut-green-curry-sauce/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 01:57:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Kasu Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.tequilapartners.com/artisansakemaker_com/?p=192</guid>
		<description><![CDATA[Ingredients
For marinade

a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup Artisan Kasu
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil

Accompaniment: Coconut Green Curry Sauce
*available at Asian groceries or super-markets
Preparation
 [...]]]></description>
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