Sake Lees Paste

Name: Sake Lees Paste
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Asian
Ingredients: 200 g Sake Lees; 65 g Miso; 50 ml Sake; 50 ml Water

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

Sake Lees Paste from a three-star kitchen.

Ratio

Sake 50 mlWater 50 ml

Ingredients

Sake Lees — 200 g
Miso — 65 g
Sake — 50 ml
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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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