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 is the fermented rice paste left after sake is pressed, carrying the umami, floral aromatics, texture, and quiet depth created through rice, koji, yeast, and time. Long valued in Japanese cooking, it is used to marinate, season, pickle, tenderize, and add savoury complexity to food.
At Artisan SakeMaker, sake kasu is also part of a larger belief that rice still has more to give after the sake is made. Each batch is aged for up to 24 months, developing its own flavour, structure, and intensity for different culinary uses. Use the guide below to find the OSAKE SakeKasu product best suited to your kitchen. The umami level ranks each product from one to five, from lightest to most intense.
| 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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