Kasu or saké kasu is the lees left over after the fermented main mash has been pressed and is in the form of a white cake or paste. Unlike other by-products in brewing or wine making, kasu is a valuable product with a wealth of culinary and beauty applications.
It is a powerhouse of nutrition and contains protein, carbohydrates, fat, vitamins (including some B vitamins), fibre, ash, peptides, and amino acids.
Research has revealed several health benefits from consuming kasu including reducing the risk of non-alcoholic fatty liver disease and maintaining brain tissue and motor functions in the elderly.
Kasu can be used as a healthy alternative ingredient in cooking such as kasu ice cream or cheesecake but is probably most effective as a marinade or pickling agent. Kasu and miso soup is very tasty!
Unlike the kasu sold in Japanese super markets, Dojima kasu is softer, more delicate and flavoursome. The rice we use to make our products is the very top grade of Japanese sake rice. We also use a very traditional and labour intensive fune press method. Even in Japan this type of kasu is only available directly from a small number of breweries.
Kasu Cheese Cake
150g Cream Cheese (Philadelphia)
150g sake kasu
100g caster sugar
150g double cream or whipping cream
Blend the sake kasu until smooth.
Mix all the ingredients
Bake at 180 °C for 60 min.
Kasu jiru (kasu&miso soup)
Use either salmon or pork
Chopped vegetables of your choice
(Muli radish, onions, carrots, leeks, potatoes, spring onions, etc.)
Cook the ingredients in the water & stock
Off the boil, dissolve miso and kasu to finish