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Categories Food Worldwide Fermentation Sake Kasu paste
Sake Kasu paste
250 g
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. This Sake Kasu or Sake Lee paste is used in Japan, for example, to ferment vegetables. 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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