How to use it:
In Japan, it is used as follows.
· Marinated fish in Sakekasu: Akauo fish (Akodai) and silver cod (Gindara) marinated in Sake Kasu are typical examples. They are mellow and tender, and their flavor and aroma are particularly expedient when they are grilled.
· Nara-Zuke: It is a traditional Japanese marinated vegetable, composed of squash, cucumbers and salted radish, marinated in Sake Kasu. The osmotic salt pressure makes it possible to adjust the water content of the vegetables and soften them, while the amino acids and the enzymes contained in the Kasu sakey permeate the vegetables of their flavor, giving them a rich and natural taste..
The combination of the Kasu Sake and salt makes it possible to harmonize flavors and keep food for a long time.
· Sankai-Zuke and Wasabi-Zuke: Seasoning and conservation technique that involves mixing seafood and Wasabi with Sake Kasu to highlight the flavor of the ingredients.
· Preparation of meat-based dishes: by wrapping the meat in the Kasu sake and letting it rest for a while, it becomes tender and juicy, impregnated with flavor and wealth, and the characteristic smell of meat is attenuated.
The Sake Kasu is not a simple seasoning, it is a unique ingredient in Japan that highlights food flavor and improves their quality.
Why does the Sakekasu bring from "umami"?
The Sake Kasu is rich in amino acids and peptides generated during the farming process of the Sake. UMAMI components, including glutamate, naturally bring body, depth and softness to dishes. UMAMI is not content to reinforce taste, it also highlights the flavors of ingredients and balances the entire dish.
Added to fish or meat, it brings out the softness and natural flavor of the ingredients and improves the harmony of flavors during cooking or cooking with water. In addition, peptides from fermentation give depth to dishes.
In addition, the Sake Kasu also contains alcohol and organic acids in minute amounts, which mitigates the smell of fish and meat. The alcohol eliminates the odorous components, the organic acids balance the taste and the UMAMI components envelop the assembly, which makes it possible to highlight the flavor of the ingredients.
The Sake Kasu is a very appreciated fermented food that allows to highlight the ingredients, such as a "unknown secondary actor" that perfect the dishes.
Culinary effect: Waiting power and power of taste impregnation
Another particular feature is its ability to tenderize the ingredients while impregnating their inner flavor.
Enzymes, amino acids and organic acids contained in the Sake Kasu gently act on the protein of meat and fish.
