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A by-product of making sake, the ‘kasu’ or lees is the pressed rice mash (moromi) that remains after the brewing process. Due to its high-nutritional content, the kasu can be used from improving soil and feed for livestock to a wide variety of cooking techniques such as marinading, pickling, and fermenting.
The kasu has a fruity taste and can be used as a substitute for milk and yoghurt in cocktails due to its texture and taste. Simply add warm water, depending on your preferred consistency, and let it sit for a few hours until soft.
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