Grilled Hon Maguro Nodo 'Tuna Throat' Kasuzuke 本まぐろ 'のど' 粕漬け
What do you do when grilled 'kama' fish collars no longer do it for you? Try fish throats! Yes, throat! (I had never even heard of this one.)
I spotted these beautiful slices of maguro tuna throats in the store the other day and knew I had to try them. I packed ...
Late Winter Kasu Jiru Soup with Chicken, Turnips and Nanohana 小蕪菜の花鳥肉粕汁
Meet Kasu Jiru: Kasu-jiru is soup made with sake lees. The sake taste is pronounced and the sweet, fruiting bouquet of fermented sake mash is obvious as well. We made this with late winter veggies and chicken.
Sake Kasu Zanmai: Sujiko (Salted Salmon Roe Sac) Kasuzuke 筋子粕漬け
Kasu Chinmi: Ikura is hard to beat, but salmon roe marinated in sake kasu for about a week beats ikura! This is a rather rare dish in Japan. The first time I recall having it was this January at Kichisen. After one bite, I knew that I had to try making ...
Sake Kasu Zanmai: Hon Maguro Tuna Cheek Kasuzuke Tataki 本まぐろほほ粕漬けたたき
Tataki: Tataki is half well done, half sashimi. I did some tuna cheek tataki. Back in Minnesota, when I was a kid, we used to freeze the cheeks from all the walleye we caught in an entire year to have a single 'cheek' dinner. Walleye cheeks aren't very big, maybe about ...
Genya Ramen: Sake Kasu Ramen 伏見酒粕らーめん 玄屋
Sake Kasu Ramen: Yesterday I stopped in at Genya Ramen in Fushimi to try their famous sake kasu ramen. Sake kasu is the 'lees', what is left after pressing sake mash. Fushimi is the second largest sake producing region of Japan, so there is plenty of sake kasu around town. Sake kasu is often ...
