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Sake pomace
80 g, powder
During the production of sake, a pasty residue of solid particles remains after filtering. This contains i.a. Yeasts and cultures, sugar produced by fermentation. In Japan, for example, this paste is used to ferment vegetables. Here the paste was dried and pulverized. It has slightly alcoholic and yeast notes and is slightly sweet. As an independent element on the plate or as an ingredient for sauces in the savory and sweet range, as a marinade or for frozen foods.
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