Kasuzuke marinade from The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking (page 74) by Luiz Hara

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Notes about this recipe

  • Rinshin on December 10, 2019

    Very good basic marinade for kasuzuke using sake lees aka sakekasu (by-product of making sake found in refrigerated section of Japanese markets and keeps forever in the freezer or dried version via amazon). This can be used with fish which is traditional, all kinds vegetables to make pickles, or any meat. I used it on coho salmon overnight and grilled the fish for light marinaded fish. The marinade is normally kept on for 1-7 days. The longer kept on, the stronger the taste. I did add some salt to the marinade.

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