Sake Lees Paste

Name: Sake Lees Paste
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 200 g Sake Kasu; ¼ cup (65 g) Miso; 10 tsp sake (50 ml) Sake; 10 tsp water (50 ml) Water

Independent adaptation of a publicly published Hiroyuki Kanda recipe. Not affiliated with, sponsored by, or endorsed by Hiroyuki Kanda.

DRESSING · AEMONO DRESSING BASE & KASUJIRU SOUP

A dressing for aemono dressing base & kasujiru soup.

Kanda's sake lees paste.

On the jar

SAKE LEES

Method: blend
Yield: about 1¾ cups
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Sake 50 mlWater 50 ml

Ingredients

Sake Kasu200 g
Miso¼ cup (65 g)
Sake10 tsp sake (50 ml)
Water10 tsp water (50 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Sake Lees Paste wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Hiroyuki Kanda works in Japanese kaiseki at Kanda; credentials include Michelin 3* (Kanda, Tokyo).

Adapted from a Hiroyuki Kanda recipe (Hiroyuki Kanda / NHK Kyou no Ryouri).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hiroyuki Kanda / NHK Kyou no Ryouri (published as “Sake Lees Paste”). Full citation lives in Provenance.

Companion jar