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Wasabi Zuke

山わさび漬

$15.00 USD

Deep umami • Gentle heat

Pickled wasabi is an expensive delicacy in Japan! In Northern Japan, wasabi is replaced with horseradish and pickled in sake lees (a by-product of sake making). All parts of horseradish (roots, stems and leaves) are used, and provide a crunchy texture with a kick of heat while sake lees and mirin provide creamy sweet taste. Enjoy with rice, tofu, vegetables, noodles, or as a flavorful accent to dips and dressings. Also delicious as sandwich spread.

Ingredients: Horseradish (roots, stems, leaves), sake lees, mirin, brown sugar and salt.

*Major Allergen: Alcohol

Refrigerate after opening

4oz (118ml)

わさびの漬物は、日本では高級食材として知られています。北日本では、わさびの代わりに西洋わさびを酒粕（酒造りの副産物）に漬け込みます。西洋わさびの根、茎、葉のすべてが使われ、シャキシャキとした食感とピリッとした辛味が特徴です。酒粕とみりんがクリーミーな甘みを加えます。そのまま食べても、ご飯やせんべいに添えても、サンドイッチのスプレッドとしても美味しくいただけます。

原材料：西洋わさび（根、茎、葉）、酒粕、みりん、黒砂糖、食塩

開封後は冷蔵保存してください。

118ml (4oz)

What is Sake Lees?

Sake lees (酒粕, sake kasu) are the soft solids left behind after Japanese sake is brewed and pressed. During sake making, steamed rice is fermented with koji (麹), yeast, and water. Once fermentation is complete, the mixture is pressed to separate the liquid sake from the remaining rice solids. Those solids are called sake kasu.

What is Sake Lees image

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Rather than being treated as waste, sake lees have long been used as an ingredient in Japanese cooking, fermentation, and food preservation. They have a distinctive flavor that can be mildly sweet, savory, fruity, and fermented, with some of the aroma of sake. Fresh sake kasu may also contain a small amount of residual alcohol.

Sake lees are used in soups, marinades, sauces, pickles, hot pots, baked goods, sweets, and beverages. One traditional dish is kasujiru (粕汁), a warming soup made with sake lees, vegetables, and often fish or meat. Sake kasu can also be mixed with seasonings to create a marinade or pickling bed called kasu-zuke (粕漬け). Its enzymes and fermented compounds can help tenderize foods while adding rich umami and aroma.

An image of sake lees on a plate

Nutritionally, sake lees contain protein, amino acids, fiber, vitamins, minerals, and compounds produced during fermentation. Researchers have studied sake kasu and its fermentation products for possible effects on digestion, metabolism, and other aspects of health, but it should be viewed primarily as a nutritious food ingredient rather than a medicine.

Sake lees are a good example of the Japanese tradition of using the entire food-making process. What remains after brewing sake becomes a flavorful ingredient of its own, adding umami, sweetness, depth, and fermented character to many dishes.

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