A Japanese condiment, full of flavour and umami, made by combining miso with sake kasu, the lees left over from sake production.
Please note: this product has a Best Before Date of 07/12/2024
Sake kasu, or sake lees, is a by-product of Japanese sake brewing. It is the solid residue that remains after the liquid sake is pressed out from the fermented rice mash. It contains rice solids, yeast, and koji mould, it is rich in amino acids, proteins, and beneficial enzymes. It has a creamy texture and a sweet, mildly alcoholic flavour.
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (fermented rice). The fermentation process can range from a few months to several years, resulting in various types of miso, from light and sweet (white miso) to dark and savoury (red miso).
This flavourful paste is created by blending sake kasu with miso, sugar, mirin and sake. This combination results in a rich, umami-packed paste that combines the depth of miso with the unique flavours of the sake kasu.
For inspiration see How to use above.
