Kasuzuke isn’t just a great preserved food but is also an excellent source of nutrients.
粕漬けは保存食として優れているだけでなく、栄養学的に見てもとても優れた食品の一つです。

Ingredients:
10.5 oz. Ozeki sake lees
1/5 cup and 1 teaspoon hon-mirin (high-quality, sweet rice cooking wine)
2.8 oz. organic sugar
0.35 oz. organic miso

Cooking Directions:
Mix all the ingredients well to make a pickling bed. Lightly salt the fish to remove excess moisture. Bury the fish in the bed, and allow it to pickle for three days. Enjoy delicious black cod and salmon kasuzuke. You can make it on your own or buy one that has already been pickled. Once you make the pickling bed, you can make tasty kasuzuke with a variety of seafood, including mackerel, tuna, any whitefish, yellowtail, scallop and squid.

粕床の材料:
大関酒粕…300g
本みりん…55ml
オーガニック砂糖…80g
オーガニック味噌…10g

作り方:
材料を丁寧に練りこんで床を作ります。
軽く塩漬けして水分を抜いた魚を漬け込みます。３日もすると出来上がり。

自分で作るのも良し、漬け込んだ出来合いを買うのも良し、おいしい粕漬け「銀鱈」と「紅鮭」をお召し上がり下さい。粕床を作っておけばサバ、マグロ、白身魚、はまち、ホタテ、いか、等々の海産物でもおいしい粕漬けが作れます。