Sake Kasu : The Beauty of By-Products
We don’t want to preach too much about sake during Dry January, so we have found a loophole – preaching about the ‘waste product’ of sake!
In Japan, there is an expression ‘mottainai’ – which emphasises the importance of a ‘no-waste' mentality. Little acts of mottainai are prevalent in Japanese society, with people encouraged to shop with recyclable bags in supermarkets, wrapping gifts with furoshiki, and using the most out of all food products to reduce waste.
Kasu is a great example of mottainai in sake production. To briefly explain what it is and how it comes about – it is the leftover lees which are separated from the liquid during the pressing stage after fermentation. The pressing stage is important to separate the thick solids from the liquids, lest we be drinking alcoholic rice-porridge (why does that sound kind of good?). Pressing can also determine the flavour and style of the sake (with nigori sake having a portion of sake lees left in, giving it the recognisable cloudy/milky appearance and creamy texture).
Sake kasu makes up around 25% of the sake mash, so once it has been removed, it would be a shame to let it all go to waste (and not-very-mottainai of the brewers). But what on earth could you use this strange fermented rice paste for?
Oh let us tell you.
So.
Much.
Culinary Uses:
Cooking & Baking:
Kasu has a lightly sweet, rich flavour which comes with a healthy dose of umami to seal the deal. This makes it a great addition to both sweet and savoury dishes, from creamy and hearty miso soups to decadent pastries! This versatile ingredient can also be used to make amazake - a sweet, thick rice drink that can be enjoyed hot or cold.
Pickling & Marinading:
The yeasts, amino acids and other fermentation compounds contained within sake kasu make it great to use when pickling vegetables and marinading meats, creating rich umami flavours in the process! Traditional Japanese chefs have long used kasu to pickle everything from daikon radish to cucumbers, and when used as a marinade for fish or meat, sake kasu not only tenderises the protein but also imparts a subtle sweetness and complexity that truly elevates home cooking.
Health & Beauty:
Sake kasu isn't just a culinary powerhouse - it's also a secret weapon in the world of beauty and skincare. Rich in kojic acid, amino acids, and vitamins, it's known for its skin-brightening and moisturising properties. Many Japanese beauty brands have caught on, incorporating sake kasu into face masks, body scrubs, and moisturisers. A treat for you and your skin!
Agriculture:
In the spirit of mottainai, sake kasu finds its way back to the earth in agricultural applications. It's used as a natural fertiliser, enriching soil with its nutrient-dense composition. Some farmers swear by it for improving crop yields and enhancing the flavour of vegetables. It's a great cycle - from rice field to sake brewery and back to the field again. Talk about sustainability!
Other Uses:
The versatility of sake kasu doesn't stop there. It's been used in animal feed and even goes into further alcohol production. Some creative souls have even experimented with sake kasu in art projects, using it as a natural dye or incorporating it into paper-making processes. The possibilities seem endless, limited only by imagination and ingenuity.
We could go on and on about just how great sake kasu is (and how great, by association, sake is), but you probably get the gist. If you are based in the UK and want to get your hands on this iconic by-product, head over here to grab some locally produced goodness from our friends at KANPAI London!
