Sake kasu or sake lee is a cooking ingredient that is white in color with a paste-like texture. The taste of sake kasu is fruity and has a similar taste to Japanese sake. Sake kasu is the lees left over from sake production.

What can you do with sake lees?

Sake lees is a by-product in the sake (rice wine) making process, and has been used for flavour and cooking in Japan for a very long time. Sake lees will add a certain umami when used with other products, or can be used as a vehicle for further fermentation. Fresh sake smells pretty yeasty, like beer or brewer's yeast.

What can I substitute for sake lees?

You can also use Chinese rice wine, or dry sherry if the recipe only calls for a small amount (1 to 2 tablespoons) of sake. Or if you want to leave booze out of the equation all together, you can substitute rice wine vinegar mixed with water or white grape juice for the sake at a 1 to 3 part ratio.