Mutual Fish Company’s Kasuzuké Gindara

One of the tastiest preparations in Japanese cooking is grilled seafood that has been marinated in sakékasu, or saké lees, the yeasty rice solids and precipitates that get left behind after the saké gets pressed out. The kasu is combined with other ingredients to make a paste, which is applied as a marinade on seafood, meat... Continue Reading →

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