Archive for June, 2009

Kasu used as marinade Preparation time: 5 minutes On a fresh filet of fish (sole, cod, snapper, salmon) apply a thin layer of Kasu on both sides. Sear in a non-stick frying pan with or without oil at high heat for 15 seconds each side until browned. Turn off heat and cover to retain moisture […]
Ingredients For marinade a 1-inch piece fresh gingerroot 1 cup mirin* 1/2 cup Artisan SakeKasu 1/2 cup tamari* or soy sauce 1/4 cup white miso* 1/4 cup rice vinegar (not seasoned) 2 tablespoons packed brown sugar six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick) 1 tablespoon vegetable […]
Masa Shiroki is busy bottling his latest batch of Junmai Ginjo Genshu. The Granville Island artisan sake maker will fill 1,800 bottles by the end of the day – but that’s not all he will be left with. There will also be 170 kilograms of leftover rice mash, known as kasu sake – an unprepossessing […]
MASA SHIROKI makes two things perfectly clear. Sake is not distilled alcohol and it is not similar to beer. “It is produced by fermentation. It is rice wine.” Shiroki, who lectures on sake for International Sommelier Guild courses, should know. In January 2007, the Japanese-born entrepreneur opened Canada’s first sake “winery”: Artisan SakeMaker on Vancouver’s […]