Kasuzuke (粕漬け), or sake lees pickling, is a method of making Japanese pickles with sake lees. Called kasu on Japanese, these lees are leftover from the refining process of sake production. Kasuzuke is a traditional Japanese dish that represents the essence of Japanese cuisine. Thanks to the fermented ingredient and other valuable nutrients, kasuzuke is an excellent source of nourishment. This recipe is part of my series on Japanese pickles that are collectively known tsukemono (漬物). For a detailed introduction, please read Tsukemono: A Guide to Japanese Pickles. For today’s recipe, I’ll show you how to make cucumber kasuzuke.
What are Tsukemono?
There are several types of tsukemono based on the pickling agent used:
Shiozuke (塩漬け) – salt Suzuke (酢漬け) – rice vinegar Amazuzuke (甘酢漬け) – sugar and rice vinegar Misozuke (味噌漬け) – miso Shoyuzuke (醤油漬け) – soy sauce Kasuzuke (粕漬け) – sake kasu (lees) Shiokojizuke (塩麹) – rice koji/mold—cultured rice Nukazuke (糠漬け) – nuka (rice bran) Karashizuke (からし漬け) – Japanese hot mustard karashi Satozuke (砂糖漬け) – sugar
Today, we’ll focus on the kasuzuke and how to make cucumber pickled in sake lees.
What is Kasuzuke?
Kasuzuke (粕漬け) is pickling ingredients in a sake lees (kasu) mixture. It also refers to foods pickled in sake lees. This pickling method is great for marinating fish, meat, and vegetables. Kasuzuke has a distinct smell, but the alcoholic undertone is much more subtle. Originally made in the Kansai region of Japan, the history of kasuzuke traces back to the Nara period, some 1,200 years ago. White melon was the first vegetable pickled with sake lees and it was named Narazuke (奈良漬け). Later, vegetables such as cucumbers, eggplants, and bitter melons were also made into kasuzuke. Records show that Buddhist monks served kasuzuke to samurai as imperishable wartime food. During the Edo period of the 17th century, sake producers started promoting kasuzuke throughout Japan and it remains popular today.
What are Sake Lees?
Sake lees or sake kasu (酒粕) is basically the leftover by-product from the suspended solids after sake is fermented and refined. Larger sake producers extract the sake from the lees by machine and the kasu comes out in thin dry sheets called itakasu (板粕). Meanwhile, smaller producers press their sake by hand and this method yields kasu that is moist and chunky called namakasu (生粕). You can purchase sake lees all year round, but fresh sake lees are available only in the winter, between February and March when sake production takes place. Find it at Japanese grocery stores (I buy mine at Nijiya) or at local sake breweries if there are any. (Sequoia Sake Brewery in San Francisco gives it out on Saturdays; thank you for the info, Janet!)
Ingredients for Cucumber Kasuzuke
Japanese cucumber kosher salt – I use Diamond Crystal brand
For the kasudoko (pickling marinade)
sake lees (sake kasu) – at room temperature miso – typically white miso; feel free to use the type you have in your fridge sake (Japanese rice wine) – use hon-mirin (true mirin) if you can find it sugar – skip if using hon-mirin kosher salt
How To Make Kasuzuke (Sake Lees Pickling)
This method may sound complicated, but it is actually quite simple. You just need to follow these three steps: Wipe off the marinade (no need to wash), then slice and serve. Enjoy within 3 days.
Ingredients for Kasudoko (Pickling Marinade)
Now, we’ll cover how to make the kasudoko, where the deliciousness begins. You basically season the sake lees with the condiments of your choice. Today, I used miso, sake (or hon-mirin), sugar, and salt. Every household makes it slightly different, so have fun making your own kasudoko.
1. Miso
Typically we use white miso for kasudoko, but feel free to season sake lees with the miso you have in your refrigerator.
2. Hon-Mirin vs. Sake
When you make kasudoko for proteins like fish and meat, sake is always used for food safety and to remove strong odors. There are various types of sake on the market, but I recommend using only hon-mirin (“true mirin” or Japanese sweet rice wine) for this recipe. It has a higher alcohol content than the common mirin-like or mirin-type condiment that has a very low alcohol percentage. Hon-mirin is not easy to find unless you have access to a well-stocked Japanese grocery store. You cannot substitute the mirin-like condiment for hon-mirin in this recipe, either. Therefore, I recommend using sake and sugar as a substitute for hon-mirin. If you can purchase hon-mirin, please use it instead of sake and sugar. You can read more about mirin on my mirin pantry page.
3. Sugar
I use organic cane sugar (from Trader Joe’s).
4. Salt
I use Diamond Crystal Kosher Salt. Why kosher salt? Kosher salt or sea salt is typically used in cooking in the U.S. If you use table salt, please use half the portion of salt I mention.
Best Ingredients To Pickle in Kasuzuke
The common ingredients for kasuzuke include:
Vegetables – cucumber, carrot, turnip, daikon radish, eggplant, and ginger are common Fish – cod, salmon, sea bream, red snapper, and butterfish Seafood – scallop, abalone, and squid Meat – beef, chicken, and pork
Non-Traditional Ingredients for Kasuzuke
I’ve also found some interesting ingredients mentioned online to try:
Cheese – think fancy cheeses fermented with champagne or port wine Marshmallow – why not? Marshmallow kasuzuke with dark chocolate sounds pretty good to me Dried foods – dried wakame seaweed, dried shiitake mushrooms
How To Serve Cucumber Kasuzuke
My family enjoys this cucumber kasuzuke with its crunchy texture in a typical Japanese homestyle meal featuring rice, grilled fish, and miso soup. Although there is no warning for children not to consume the kasuzuke tsukemono (non-cooked), it might be best to avoid feeding the kasuzuke tsukemono to young children just to be on the safe side. Will you try your hand in kasuzuke? If yes, what are you going to pickle in your first kasuzuke?
Other Kasuzuke Recipes You’ll Love
Salmon Kasuzuke
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