TOHOKU Kitchen Culture

tasty tidbits from the regional Japanese Kitchen


Salmon &

Saké Lees Chowder



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!

For more recipes and stories from the Tohoku, and to support recovery efforts, buy