Kasuzuke

Kasuzuke is a traditional Japanese pickle made by curing vegetables, fish, or meat in sake lees, known as "sake kasu." Sake kasu is the solid, mash-like byproduct left over after sake is fermented and pressed. The kasu imparts a distinctly sweet, mildly alcoholic, and deeply umami flavor to the food it preserves.

While almost any vegetable can be used, the most famous version of kasuzuke is "narazuke," which traditionally uses white melon (shirouri). Other common ingredients include cucumber, eggplant, and daikon radish. Fish, particularly salmon and cod, are also frequently cured in sake lees to create highly prized winter dishes.

The time required to make kasuzuke varies heavily depending on the ingredient; quick cucumber pickles might only sit in the sake lees for a few hours or overnight. However, traditional melon narazuke is fermented for several months, or even years, in cedar barrels. The longer fermentation process breaks down the texture and creates a much richer, complex flavor.

Yes, when eating kasuzuke, you should gently wipe off or rinse away the thick layer of sake lees before consuming the preserved food. The kasu itself is usually not eaten along with the pickle, as its texture is quite mushy and its flavor overwhelmingly strong. Once the excess kasu is removed, the pickle can be sliced and served as an accompaniment to rice or sake.