Do you eat fish regularly in your diet? While the options of fish in the US are somewhat limited compared to Japan, I try to incorporate fish routinely in our family meals. Fish provides high-quality protein and beneficial omega-3 fatty acids, so I am glad that my children enjoy eating it. Among the different choices, they love mackerel, salmon, and hamachi kama best. In today’s recipe, I’ll show you my delicious Salmon Kasuzuke (鮭の粕漬け) using this traditional Japanese method of preparing fish. It preserves the nutrition of the salmon and accentuates the flavors wonderfully.
What is Kasuzuke?
Salmon Kasuzuke is a classic Japanese dish where salmon is marinated in sake lees (sake kasu) and then grilled on the stovetop or broiled in the oven. The dish stands out with its uniquely sweet and alcoholic aroma. Kasuzuke (粕漬け) means sake lees (kasu) and pickling/marinade (zuke). This cooking technique preserves ingredients and imparts complex flavors, and has been around since 1200 years ago. If you are interested in learning more about kasuzuke in detail, please read my Tsukemono – Kasuzuke (Sake Lees Pickling) post. In today’s recipe, we use the sake lees marinade called kasudoko (粕床) to marinate the salmon.
What are Sake Lees (Sake Kasu)?
Sake lees (sake kasu) are a byproduct of sake production left behind after the liquid is filtered from the fermented rice. Sake lees are packed with nutrients like protein, carbohydrates, fiber, vitamins, organic acids, and minerals. They have health benefits to help people suffering from ailments like diabetes and high blood pressure. Sake lees are great for making your skin beautiful, too! Who doesn’t want that?
3 Reasons You’ll Love Salmon Kasuzuke
Kasuzuke… this unfamiliar Japanese word can be very intimidating. But I’m here to tell you 3 reasons why you should make this salmon dish.
1. Extremely easy to make
Despite its complex flavor, cooking salmon cannot be any more simple with this method. Check out the step-by-step instructions below, and then check how to make misodoko (the marinade). Very easy, right?
2. The kasudoko (sake lees marinade) lasts for 6 months!
The sake lees marinade that you put on the salmon is reusable and lasts up to 6 months! That means this marinade is always available in your fridge. All you need to do is to dunk the salmon fillets in the marinade and wait for 24 hours. Very budget-friendly too.
3. Great health benefits
Salmon is packed with omega-3 fatty acids which bring big health benefits. Think of extra protection for your brain, nerves, and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.
Ingredients for Salmon Kasuzuke
skin-on salmon fillets – I use thin-cut salmon from a Japanese grocery store Diamond Crystal kosher salt – 2% of the salmon’s weight in salt homemade kasudoko – sake lees marinade; I make mine with white miso, sake or hon-mirin, sugar, and salt; see my Kasuzuke (Sake Lees Pickling) recipe for how to make it
How To Make Salmon Kasuzuke
What To Serve With Salmon Kasuzuke
We usually serve grilled fish like this recipe with rice, miso soup, and small side dishes. Here are some dishes that go well with Salmon Kasuzuke:
Rice
Steamed Rice cooked in a rice cooker, pot on the stove, Instant Pot, or donabe Takikomi Gohan cooked in a rice cooker or Instant Pot Bamboo Shoots Rice
Miso Soup
Miso Soup Vegetable Miso Soup Tonjiru (Pork and Vegetable Miso Soup)
Side Dishes (choose 2–3)
Kinpira Gobo Simmered Taro Spinach Gomaae Agedashi Tofu Hijiki Salad Simmered Kabocha Okra Ohitashi Simmered Kiriboshi Daikon Sunomono (Cucumber Salad)
Pickles
Pickled Cabbage Pickled Daikon Pickled Cucumber
If you’re interested in serving fish the Japanese way, you can read Plan a Japanese Meal: One Soup Three Dishes “Ichiju Sansai”. I hope you enjoy this time-honored, simple yet delicious salmon recipe! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
