tara kasuzuke?
Dave Ingland
I am looking for a source to buy tara kasuzuke (sake kasu) that will
ship it to me in Sacramento, California. Or a market that carries it
in Northern California. Any ideas?
Thanks!
--
Dave Ingland
davei...@juno.com
davei...@mindspring.com
http://www.geocities.com/Tokyo/4275/
Nona Myers
Yaohan in Campbell/San Jose carry sake kasu and few other variations.
If you have a source for buying sake lees, you can make it yourself
easily. I've successfully used sake lees to marinate salmon, butter
fish (black cod), and orange roughy. They are wonderful.
--
Nona Myers (happy hapa)
SushiPwr
There are a couple of stores in the San Jose area called Yaohan. You
might find their number from information and give them a call. Dobashi in
Japantown in San Jose, is another that is very good, and has a lot of
native Japanese products.
Anita
<>< Sushipwr ><>
Cool cats love raw fish!!!!
Andrew Kubersky
Tony wrote:
>
> Kasuzuke-d porgy, sea bream is also nice. It's popular here and we
> all Japanese love it... Any white meat fishes are good for kasuzuke,
> in general.
> Tony from Tokyo
The sake lees can be purchased in the Japanese Markets in Japan Town in
SF. I am looking for a written description of the preparation process
for Tara Kasu.
I understand there is a period of salting for six hours them rinsing.
The next step which I am told takes 3 days in which one uses sake lees,
sake and water and wraps the fish in cheese cloth. Is this true? What
about fileting?
Also, I need directions on slicing it.
Nona Myers
This is how I use sake lees to marinate fresh fish (not dried). This
same recipe can be used to marinate pork loin chops as well (slashed
in few places).
In this recipe I like to add miso to the marinade, you can omit it.
But I recommend you try it first with miso. I usually use filets
already cut, but what I see being sold is more cut in diagonal - on
the slant.
Fish in Sake Kasu Miso-zuke
2 lbs fish (filets) I've used salmon, butterfish (black cod) and
orange roughy
2-3 tsp salt
marinade:
1 1/2 lbs sake lees
2/3 lb shiro miso (white miso)
1/3 - 1/2 cup sugar
1/3 - 1/2 cup sake
1/4 cup water
cheesecloth
Sprinkle fish with 2 tsp salt and refrigerate (covered) for 4-5 hours.
Rinse with water to eliminate some of the salt.
Combine marinade ingredients well. In a large container (square
preferably), spread a 1-inch layer of marinade, then cover this with a
single thickness of cheesecloth. Arrange fish filets on this, making
sure filets do not touch, then cover fish with another single
thickness of cheesecloth. Top this with another 1-inch layer of
marinade. Continue in this manner with alternate layers of marinade
and fish until all the ingredients have been used. End with a thick
layer of marinade. Seal container tightly and refrigerate form 4 days
to 1 week.
Eat immediately after removing from marinade. Broil or grill. I've
also frozen the fish after marinating for 4 days with good results.
In case you want to try something a little different with sake lees,
here is one using vegetables. This pickle originated in Nara, one of
Japan's historic and interesting areas. Nara was once a center of
sake brewing, hence the use of sake lees.
Shiro uri, a melon like vegetable, is commonly used for Nara-zuke, but
it's not easy to find outside of Japan. The substitutions are baby
melons, pickling cucumbers, hard, green papaya, summer squash (patty
pan), achiote, and/or jicama. Actually any firm, crisp vegetable that
does not have too much flavor by itself but can absorb flavor well is
good. Root vegetables are too flavorful and hard, but gobo (burdock)
is often used.
Pickling in brine:
2lbs vegetable (your choice)
1/4 lb salt
brine: 1/4 cup salt in 1 cup water
2 qt container
Cut vegetable in half lengthwise and remove seeds (if there are
seeds). Using about one-fifth of the 1/4 lb salt, sprinkle the inner
cavities of the vegetables and dry outside in a shady place for 1/2
day (with salted side up).
Discard any water that collects in the cavities. Place the vegetables
cut side (cavity side) down in the pickling container, packed tightly,
and spread on the remainder of the salt. Pour the brine over this.
Cover with a drop lid and weight with 2 lbs (or same weight as the
vegetable). If too much liquid rises above the drop lid, the weight
is probably too heavy. The liquid should fall below the drop lid.
Let stand 2-3 days.
Pickling in sake lees:
2 lbs brine pickled vegetable
Pickling mixture:
2 lbs sake lees
1/3 lb sugar
1 1/2 T salt
1/3 cup shochu or white liquor (70 proof) You can find this in a
Japanese grocery store, but you can substitute vodka (no gin-too
strong)
Place the brine picled vegetable in water for 3-4 hours to eliminate
some of the salt. Drain and pat dry. Spread on a screen or openwork
basket and dry outside in the shade for a half day. Blend the picking
mixture. Fill the cavity of each vegetable with pickling mixture.
Spread a 1 inch layer of pickling mixture in the bottom of the
pickling container. On this tightly pack the vegetables on their
sides, mixture filled cavity of one tight up against the outside of
another. Thee must be no air pockets. Cover this layer with pickling
mixture.
Continue in this manner, alternating layers of vegetable and picking
mixture, ending with a thick layer of pickling mixture. Smooth the
surface of this and cover tightly with plastic wrap. There must be no
air trapped within the mixture. Seal the lid of the container and
thoroughly with packing tape.
The vegetable is left to pickle from 1 to 3 years.
To eat, wash off the pickling bed mixture and cut into medium thin or
thin slices. Keeps 1 week refrigerated in an air tight container.