What is sake lees?

Sake lees, also known as sake kasu, are the leftover solids that remain after sake is pressed during the brewing process. These lees are a byproduct of sake production and are often used in Japanese cuisine for their unique flavor and nutritional benefits.

Sake lees have a slightly sweet and tangy flavor, and are commonly used as a marinade or seasoning for dishes such as grilled fish, tofu, and vegetables. They can also be used to make sauces, dressings, and pickles.

In addition to their culinary uses, sake lees are also known for their health benefits. They are rich in vitamins, minerals, and amino acids, and are believed to have detoxifying and anti-inflammatory properties. Sake lees are also a good source of probiotics, which can help improve digestion and promote gut health.

Overall, sake lees are a versatile and nutritious ingredient that can be used in a variety of dishes to add flavor and enhance the nutritional profile of the meal.