June 10, 2013

Sakekasu (Sake Lees)/酒粕

Just wanted to share some photos of sakekasu.
ちょっと酒粕の写真を見せたいと思いまして...。
 
I bought a bag of 1 kg sakekasu for 420 yen weeks ago, and kept it in the fridge. I initially planned to use it immediately to make sakadane for making bread.
The sakekasu is from Aoki Shuzo, the local sake brewery here in the Shiozawa area of Minami Uonuma city that is famous for their Kakurei and other brands.
数週間前、酒粕を一袋(1 kg、420円)を買い、冷蔵庫にしまいました。当初はパンを作るための酒種を作るためにすぐ使おうと思っていました。
この酒粕は青木酒造のものです。南魚沼市の塩沢地域にある、鶴齢などの銘柄で有名な酒蔵です。 
Yesterday, I decided to cut it into smaller pieces and store most of them in the freezer for later use (until I feel up for the challenge).
昨日、小さく切って、後で使えるよう(また挑戦する気になるまで)大半は冷凍庫にしまうことにしました。 
Cross section:
断面: 
I cut it into squares each measuring 30-50 g in weight.
重さ30~50 gの四角に切りました。
 
The problem is when I will feel up for the challenge.
問題はいつ挑戦する気になるかです。

8 comments:

  1. In Germany we us lee from beer breweries. All in all not that different to Sake lee from sake breweries. And it really looks the same!
    Lee is yeast. For 500 g flour I use 25 g fresh beer yeast.

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  2. Kiki: 500 g flour and 25 g beer yeast to make bread?

    I'm thinking of making of "fake" sakadane bread, using sakekasu and baking powder...

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  3. I think I have seen some recipes (in my new countryside cookery book) with sake lees pickles. I cannot buy them here anyway but the pickles sounded interesting.

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  4. Sissi: Unfortunately, I'm not a big fan of kasuzuke (foods pickled in sake lees). But I DO like the subtle flavor of sake kasu in... for example, bread. That's why I want to make komeko bread with sake kasu.

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  5. いわしの梅煮おいしそうです。アジアンマーケットでいわしを見つけるのは結構難しいですので、作れるかしらが心配ですけど、梅煮のアイデアはいいと思います。お肉か何かで試してみようかな? このサイトは、MissyのWith a Glass からやってきした。

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  6. Nippon Nin: 夏は、さっぱりした料理を食べたくなりますよね。肉でも美味しくできると思いますよ。南蛮漬けにしても美味しいかも。

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  7. How nice to find Sakekasu in your blog! A couple of weeks ago had an amazing pizza in Matsue (Shimane pref.) which had Sakekasu instead of mozzarella. It was AWESOME. Would love to get my hands onto some, but, being back in Switzerland, I'm afraid I won't.

    Would love to see you try the pizza, though!

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  8. Ditis: Thanks for your comment. But Sakekasu instead of mozzarella??? Hmm....., OK, I will try that some day. I still have some sake kasu in the fridge.

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