{"product_id":"pate-de-lie-de-sake-daiginjo-en-300g","title":"Daiginjo Sake Lees Paste 300g","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe term \"kasu\" means \"lees\" in Japanese. White in colour and paste-like in texture, sake kasu is the natural residue obtained after pressing sake. It contains approximately 8% alcohol and is recognised for its nutritional richness as well as its many culinary qualities.\u003c\/p\u003e\n\u003cp\u003eParticularly appreciated as a marinade, it helps to tenderise meats and fish, reduce certain odours, and diffuse flavours deep into the heart of the ingredients. Thanks to its richness in umami and fermentation-derived compounds, it brings depth, roundness, and complexity to dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eWhy does sake kasu bring \"umami\"?\u003cbr\u003eSake kasu is rich in amino acids and peptides generated during the sake fermentation process. Umami components, in particular glutamate, naturally bring body, depth, and sweetness to dishes. Umami does not merely enhance flavour — it also highlights the flavours of the ingredients and balances the dish as a whole.\u003cbr\u003eAdded to fish or meat, it draws out the natural sweetness and flavour of the ingredients and improves flavour harmony during cooking or simmering. Furthermore, fermentation-derived peptides add depth to dishes.\u003cbr\u003eIn addition, sake kasu also contains alcohol and organic acids in minute quantities, which reduce the odour of fish and meat. The alcohol eliminates odour-causing components, the organic acids balance the taste, and the umami components envelop everything together, allowing the flavour of the ingredients to shine to its fullest.\u003cbr\u003eSake kasu is a highly prized fermented food that brings out the best in ingredients, much like an \"unsung supporting actor\" that perfects a dish.\u003c\/p\u003e\n\u003cp\u003eCulinary effect: tenderising power and flavour infusion\u003c\/p\u003e\n\u003cp\u003eAnother particular characteristic is its ability to tenderise ingredients while infusing their interior with flavour.\u003cbr\u003eThe enzymes, amino acids, and organic acids contained in sake kasu act gently on the proteins of meat and fish.\u003cbr\u003e\u003c\/p\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54165449245005,"sku":"NISSNAK3","price":6.26,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK3-s.webp?v=1785932271","url":"https:\/\/www.nishikidori.com\/en\/products\/daiginjo-sake-lees-paste-300g","provider":"Nishikidori","version":"1.0","type":"link"}