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Narazuke 奈良漬
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Narazuke

奈良漬

$15.00 USD Out of stock在庫切れ

Online ordering is currently available to Minnesota customers only.

Narazuka is a Japanese pickle that is made by first immersing a vegetable in salt. Then in the lees of sake (yeast deposits from the alcohol fermentation process). The sake lees are replaced several times over a couple of years. Through this repeated pickling process, the vegetable turns a dark amber color. Wipe off the brown paste and eat as is. If the alcohol flavor is too strong, you can leave it in cool water for 15 min in order to reduce the alcohol flavor.

Ingredients: Sake lees (a by-product of sake-brewing), brown rock sugar, salt, cucumber, ginger, pickling melon, and daikon radish. 

奈良塚は、野菜をまず塩に漬け込み、次に酒粕（アルコール発酵過程で沈殿した酵母）に漬け込む日本の漬物です。酒粕は数年かけて何度も交換します。この漬け込みを繰り返すことで、野菜は濃い琥珀色に変化します。茶色い糊を拭き取り、そのままお召し上がりください。アルコールの風味が強すぎる場合は、冷水に15分ほど浸すとアルコールの風味が弱まります。

材料：酒粕（酒造りの副産物）、黒砂糖、塩、きゅうり、生姜、瓜、大根

What is Sake Lees?

Sake lees (酒粕, sake kasu) are the soft solids left behind after Japanese sake is brewed and pressed. During sake making, steamed rice is fermented with koji (麹), yeast, and water. Once fermentation is complete, the mixture is pressed to separate the liquid sake from the remaining rice solids. Those solids are called sake kasu.

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Rather than being treated as waste, sake lees have long been used as an ingredient in Japanese cooking, fermentation, and food preservation. They have a distinctive flavor that can be mildly sweet, savory, fruity, and fermented, with some of the aroma of sake. Fresh sake kasu may also contain a small amount of residual alcohol.

Sake lees are used in soups, marinades, sauces, pickles, hot pots, baked goods, sweets, and beverages. One traditional dish is kasujiru (粕汁), a warming soup made with sake lees, vegetables, and often fish or meat. Sake kasu can also be mixed with seasonings to create a marinade or pickling bed called kasu-zuke (粕漬け). Its enzymes and fermented compounds can help tenderize foods while adding rich umami and aroma.

An image of sake lees on a plate Nutritionally, sake lees contain protein, amino acids, fiber, vitamins, minerals, and compounds produced during fermentation. Researchers have studied sake kasu and its fermentation products for possible effects on digestion, metabolism, and other aspects of health, but it should be viewed primarily as a nutritious food ingredient rather than a medicine.

Sake lees are a good example of the Japanese tradition of using the entire food-making process. What remains after brewing sake becomes a flavorful ingredient of its own, adding umami, sweetness, depth, and fermented character to many dishes.

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