Kasu Jiru (Japanese Winter Sake Lees Soup)
What is Kasu Jiru? Kasu Jiru (粕汁) is a historical dish from Hyogo Prefecture, a region known for its sake production. It’s a hearty soup made with sake lees—that’s the leftover rice from the sake brewing process—and root vegetables like daikon, carrot, and burdock root. Fish is the traditional protein of choice, but this recipe […]