Tuesday, 24 February 2015

Sake Lees


Having just found out what Sake 'Lees' is - I thought I'd blog it just in case anyone else was interested.........

"Also called sake kasu, the thick rice paste that’s left at the end of the sake-making process. Often used in Asia as a marinade for fish or meat, sake lees are given an unusual twist in Dufresne’s kitchen."

"Their deep umami flavor is reminiscent of miso, but sake lees have a sweetness and a lingering note of sake that makes their taste distinctive. They are available at many Asian specialty-food stores."

interesting video link with recipe: 

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