Salmon kasuzuke is very fragrant and delicious. Salmon teriyaki is popular in the United States, but in Japan, kasuzuke is more common way of eating salmon as well as cured salmon.
Kasuzuke is pickled food in sake kasu (lees), which is by-product of sake brewing. The food could be vegetables, fish, meat, chicken… anything. It preserves food, and add nutrients and flavor. After finish pickling, vegetables are eaten without being cooked, but fish, meat, chicken are cooked.
I pickled salmon fillets, but any kind of filleted fish or beef, chicken, pork can be pickled. It is a convenient and clever way of minimize food waste and add nice flavor and extra nutrition at the same time.
Sake kasu is leftover after sake mash is pressed. You will get this if you brew sake on your own. If you don’t brew sake, you could buy sake kasu, but it’s not easy to find. Here are the sellers.
Sake kasu can be used for various cooking purposes, amazake, miso soup, pickling bed, to name a few.
- 4 slices of salmon or other fish fillets (you can use pork, beef, chicken as well)
- about 3/4 lb sake kasu
- 1/4 cup mirin