TOHOKU Kitchen Culture


tasty tidbits from the regional Japanese Kitchen

 

Salmon &
Vegetables

Saké Lees Chowder

Kasu-Jiru

 粕汁


Saké kasu, the fermented lees that are a by-product of brewing saké, are used to season a delicious, chunky chowder that frequently becomes the main course at family suppers.

Shaké no Kasu-Jiru  a belly-warming salmon and root vegetable chowder that is standard wintertime fare throughout the Tohoku. Every household seems to have it’s own rendition, but with this master recipe in hand you can create your own "customized" version. ENJOY!

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