Some of Vancouver’s top chefs share their recipes spotlighting sake kasu. From traditional Japanese methods to contemporary West Coast cuisine, these dishes celebrate the umami of the prized ingredient. Try them out, your dinner guests will surely be impressed.
About Sake Kasu
Sake kasu, the natural by-product of sake production, is a paste prized by chefs worldwide for its unique umami-packed flavour and floral aromatics. Aged for up to 24 months, each grade we supply has a distinctive taste and structure suitable for various dishes. Use the guide below to help select the best OSAKE SakeKasu products for you; the Umami Level column ranks products 1-5 (least to most).
| Product Type | Umami Level | Aging in months | Flavour | Texture | Recommended Use |
|---|---|---|---|---|---|
| Milled White Rice | 3 | Less than 6 | Mild | Firm | Fish marinade, baking, ice cream, amazake, juice mix, cocktails |
| BC Whole Grain | 4 | More than 6 | Medium | Soft | Soup stock, sauces, meat marinade |
| Aged | 5 | More than 24 | Strong | Very soft | Kasuzuke (Pickling vegetables and meats) |
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