Hello all, I work in a sake brewery and during the winter we come to the kasu the house, or sake lees remains pressing. It was fruity, light taste and certainly tastes of love, I love. I recipes for pickling and a soup that I am eager to try, but I was wondering if anyone had other ideas of what to do with kasu. Thank you!

When I worked in Japan at a chain hotel run the Canadiens in the 1980s the Japanese restaurant that we had used for many things, you like the miso soup as a base for a sauce with fish Ahu in the batter for tempura vegetables, melted and turned into a bit thick liquid, it can be used instead of buttermilk or yougart. We tried several recipes with ice cream in the dough with plum and plum wine, like a drag for breaded pork cutlet (Tonkatsu)

Basics of Home Brewing: What is a sulfiter / sulphiter?

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