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 for another one minute to cook inside. The Kasu brings out natural flavour of fish.

Kasu used as flavouring ingredient in soup

Preparation time: 15 minutes

Add Kasu in any broth (chicken, beef , fish) as if you are using Sake to enhance the flavour of soup. The Kasu has ‘Umami (savouriness)’ similar to Miso and blends in soup stocks. The result is enhanced richness in soup.

Kasu used as tenderizer and marinade

Preparation time: Overnight

On piece of meat (Chicken, Pork, Beef) apply Kasu generously to cover entire area and leave overnight in refrigerator. Rub off excess Kasu and grill on BBQ set or cook on frying pan. The Kasu softens meat and enhances flavours of meat.

**Apply Artisan Kasu Hot Sauce to complement the ‘Umami’ of various meats. It works as a great BBQ sauce.