Kasuzuke (Sake-Lees Pickles) (粕漬け)
Vegetables or fish rested in sake lees - the pickle with the aroma of sake itself, famous in Nara's narazuke form.
| Method family | A bed of sake kasu, often blended with miso, sugar or mirin seasoning; contains alcohol from the lees |
|---|---|
| Famous form | Narazuke: uri melons pickled in kasu in Nara, in some makers' process for years, turning deep brown |
Kasuzuke flavours by perfume as much as by salt: the lees give a fruity, sake-like aroma that survives rinsing and defines narazuke, the dark, glossy melon pickle of Nara sold in department-store food halls as a gift item.
Because the bed contains alcohol, kasuzuke is cooked or wiped carefully for children, and labels state the alcohol fact. Fish kasuzuke - salmon or cod rested in lees then grilled - belongs half to this page and half to cooking; the dishes guide carries the recipes' context.
See also
Sake kasuRelated page in this guide.Misozuke
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.