Menuke Kasuzuke – Sake Lees-Marinated Fish

Kasuzuke is a traditional Japanese way of preparing fish by marinating it in sake lees, the natural byproduct of sake brewing.

Often blended with miso and mirin, the marinade adds a gentle sweetness and savory depth while bringing out the fish’s natural flavor.

As the fish rests in the marinade, the flavors gradually develop.

Once cooked, the flesh is tender and moist, with a fragrant, lightly browned surface that makes each bite even more enjoyable.

◎ Menuke — Delicate and Flaky

Menuke is a deep-sea fish from the northern waters of the Pacific. Its white flesh is tender and flaky, with a more delicate flavor than gindara. The sake lees marinade adds a gentle sweetness and savory depth without overpowering the fish itself.

It’s a lovely option when you want something a little lighter while still enjoying the full flavor of traditional Japanese kasuzuke.

◎ Simple to Cook, Full of Flavor

Each fillet is carefully prepared and individually packed before freezing to help preserve its flavor and texture.

Thaw completely in the refrigerator before cooking, then gently wipe away excess marinade to keep it from burning.

Pan-fry over low to medium-low heat until the fish is cooked through and lightly golden on both sides.

With its gently sweet, savory marinade and tender fish, kasuzuke is a simple way to enjoy the depth of Japanese cooking at home.

Serve it with steamed rice and miso soup for a simple meal at home :)

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