Kasu

Sake kasu is a byproduct of the sake making process. It is the residue left over after the final pressing of the fermented sake. This slightly dried, taffy-textured product is used in a variety of recipes in Japan but most frequently in soups and a s a marinade for fish or meats.

Sake kasu may be difficult to find if you don't have a Japanese food store in your area.

Substitute sake for flavor