Kasuzuke is a type of Japanese pickle or tsukemono made with sake lees, the by-product from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables.

Kasuzuke (粕漬け), or sake lees pickle, is a type of tsukemono (漬物, Japanese pickles) made with sake lees, the leftovers from the refining process of sake production. It is a traditional Japanese dish that represents the essence of Japanese cuisine. Thanks to the fermented ingredient and other valuable nutrients, kasuzuke is an excellent source of nourishment.
This recipe is a part of the tsukemono series that I’m introducing on Just One Cookbook. For a detailed introduction, please read Tsukemono: A Guide to Japanese Pickles.
Different Types of Tsukemono:
Tsukemono has several types based on the pickling agent:
- Shiozuke (塩漬け) – salt
- Suzuke (酢漬け) – vinegar
- Amazuzuke (甘酢漬け) – sugar and vinegar
- Misozuke (味噌漬け) – miso
- Shoyuzuke (醤油漬け) – soy sauce
- Kasuzuke (粕漬け) – sake kasu (lees)
- Shiokojizuke (塩麹) – rice koji/mold-cultured rice
- Nukazuke (糠漬け) – nuka (rice bran)
- Karashizuke (からし漬け) – Japanese hot mustard karashi
- Satozuke (砂糖漬け) – sugar
Today we’ll focus on the kasuzuke and how to make cucumber kasuzuke (cucumber pickled in sake less).

What is Kasuzuke?
Kasuzuke (粕漬け) is to pickle ingredients in sake lees (kasu) marinade, or it also refers to the sake lees-pickled food. This pickling method is great for marinating fish, meat, and vegetables.
Originally made in the Kansai region of Japan, the history of Kasuzuke can be traced back as early as the Nara period, twelve hundred years ago. The first vegetable that was pickled with sake less was white melon and it was named Narazuke (奈良漬け). Later vegetables such as cucumbers, eggplants, and bitter melons were also used in making kasuzuke. Records have shown that Buddhist monks served these kasuzuke to samurai as imperishable wartime food.
During the Edo period of the 17th century, sake producers started promoting kasuzuke throughout Japan and kasuzuke remains popular today.

What Are Sake Lees?
Sake lees or Sake Kasu (酒粕) is basically the leftover by-product from the suspended solids after sake is fermented and refined.
Larger sake producers extract the sake from the lees by machine and the kasu comes out in thin dry sheets called itakasu (板粕). Meanwhile, smaller producers press their sake by hand and this method yields kasu that is moist and chunky called namakasu (生粕).
You can purchase sake lees all year round, but fresh sake lees are available only in the winter, between February and March when sake production takes place.
You can find sake kasu (sake lees) at Japanese grocery stores (I buy mine at Nijiya) or at local sake breweries if there is any (Sequoia Sake Brewery in San Francisco gives it out on Saturday – thank you for the info Janet!).
How to Make Kasuzuke (Sake Lees Pickling)
This method may sound complicated, but it is actually quite simple. You just need to follow these three steps:
- Make kasudoko (粕床) – the sake lees “marinade” or fermentation mixture
- Prepare the ingredients by withdrawing the moisture from them
- Marinade the ingredients in kasudoko
Next, we’ll cover how to make the kasudoko, where the deliciousness begins.

How to Make Kasudoko (Pickling Marinade)
Kasudoko is a mixture of sake lees, miso, mirin, sake, sugar, and salt. You basically season the sake lees with additional condiments. Every household makes it slightly different with varying ratios and combinations, so have fun making your own kasudoko.
Miso
Typically white miso is used for kasudoko, but feel free to season sake lees with the miso you have in your refrigerator.
Mirin vs. Sake
When you make kasudoko for fish and meat, sake is always used to remove strong odors and to keep the food safe. There are various types of sake in the market, but I recommend using only Hon-Mirin (true mirin) which has a higher alcohol %. However, it is not easy to get Hon-Mirin unless you have access to well-stocked Japanese grocery stores.
The more common Mirin-like or Mirin-type condiment has very low alcohol % and it’s not ideal to substitute Hon-Mirin. Therefore, I recommend using sake and sugar. If you can purchase Hon-Mirin, feel free to use it instead of sake and sugar.
More about Mirin in my Mirin Pantry page.
Sugar
I use organic cane sugar (from Trader Joe’s)
Salt
I use Diamon Crystal Kosher Salt. Why kosher salt? Kosher salt or sea salt is typically used in cooking in the U.S. If you use table salt, please use half the portion of salt I mention.

Best Ingredients to Pickle in Kasuzuke
Kasuzuke has a distinct smell but the alcoholic undertone is much more subtle.
The common ingredients for kasuzuke include:
- Vegetables (cucumber, carrot, turnip, daikon, eggplant, ginger, etc)
- Fish (cod, salmon, sea bream, red snapper, butterfish) or seafood (scallop, abalone, squid)
- Meat (beef, chicken, pork)
I’ve also found some interesting ingredients mentioned online that they taste good:
- Cheese (think fancy cheeses fermented with champagne or port wine etc)
- Marshmallow (Why not? Marshmallow Kasuzuke with dark chocolate sounds pretty good to me)
- Dried food (dried wakame seaweed, dried shiitake mushrooms)
Although there is no warning for children not to consume the Kasuzuke tsukemono (non-cooked), it might be best to avoid feeding the Kasuzuke tsukemono for young children just to be on the safe side.
My family enjoys this cucumber kasuzuke in a typical Japanese homestyle meal, featuring rice, grilled fish, and miso soup.
Will you try your hand in kasuzuke? If yes, what are you going to pickle in your first kasuzuke?

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Tsukemono – Kasuzuke (Sake Lees Pickling)
Ingredients
For the Homemade Kasudoko (Sake Lees Marinade)
- 1 lb sake lees (sake kasu) (at room temperature)
- 2 Tbsp miso (I used white miso)
- 4 Tbsp sugar
- 1 Tbsp Diamond Crystal kosher salt
- 3 Tbsp sake
For the Cucumber Kasuzuke
- 5 Japanese cucumbers (1.1 lbs, 500 g)
- 1 Tbsp Diamond Crystal kosher salt (2% salt of the cucumber weight; 10 g)
- Homemade Kasudoko (ingredients above)
Instructions
- Gather all the ingredients for the Kasudoko. Put 1 lb sake lees (sake kasu) in a medium bowl and bring it to room temperature on the counter so it becomes much more pliable.
- Check the texture of the sake lees with your fingers. If they feel solid and firm, add the sake first and microwave for a few seconds until it becomes pliable. Otherwise, combine the sake lees with 2 Tbsp miso, 4 Tbsp sugar and 1 Tbsp Diamond Crystal kosher salt first.
- Using your hand, mix the ingredients and knead well until thoroughly combined.
- Add 3 Tbsp sake, a little bit at a time, and knead to combine each addition into the sake lees mixture. Check the consistency to see if you need to add more sake. The consistency you’re looking for is similar to miso—not too loose and not too hard. Each sake lees brand has a different consistency and you may not need all of the sake (or you may need more).
- Knead until the kasudoko becomes a paste form and then transfer it to a glass container in which you will pickle your ingredients.
To Make the Cucumber Kasuzuke
- Gather all the ingredients for the cucumber kasuzuke.
- Sprinkle 1 Tbsp Diamond Crystal kosher salt over 5 Japanese cucumbers. The amount of salt used is 2% of the weight of the cucumbers. Here, I use 500 grams of cucumbers; therefore, I’ll need 10 grams of salt. Using your hands, rub the salt into the cucumbers.
- Set aside for 1 hour. The salt will draw moisture from the cucumbers.
- After 1 hour, dry the moisture on the cucumbers with a paper towel. Then, transfer the cucumbers into the Homemade Kasudoko.
- Completely cover the cucumbers with the kasudoko.
- Once the cucumbers are embedded, cover the container with the lid. Store in the refrigerator for a half day (maximum 24 hours).
- With clean hands, take out the cucumbers from the kasudoko, leaving the sake lees in the container. Wipe off the kasudoko from the cucumbers with your fingers. It‘s normal to leave some kasudoko residue. You do not need to wash the cucumbers.
- Slice the cucumbers and serve in a dish. Tsukemono is always served along with steamed rice and miso soup. Enjoy the cucumber kasuzuke within 3 days.
To Store the Kasudoko
- You can keep the kasudoko in the refrigerator or freezer and re-use it for up to 6 months (depending on how often you use it, though). If you use kasudoko for seafood or meat, NEVER use it for ingredients that you will serve raw, such as vegetables. You will need to make a separate batch just for meat or fish. If your kasudoko smells sour or becomes watery, discard it.
I made kasudoko yesterday and I may have used a bit too much sake so it wasn’t as firm as yours. Now the morning after, it is looking even more on the moist side. Can it still be used?
Hi Alec, Thank you very much for trying Nami’s recipe!
We can’t tell how loose/moist your Kasudoko without looking, but it should be okay to make with little extra Sake.
If it is very loose, you can add other ingredients to Kasudoko to make it more firm.
We hope this helps!
Thank you! I have a few baking projects and a vegan cheese I plan on making with it. 🙂
Awesome! It sounds like a fun project!🤩
I was wondering if you knew if the lees from other alcohols would be viable to use as well.
Hi Kat, Thank you very much for reading Nami’s post.
Some people use lees from making beer and add salt to make pickles, but we have never tried it before. We wish we could be of more help. 😔
Thank you for recipe. I was lucky to buy kasu from a sake factory in Kakaako, Hawaii. Islander Sake Brewery: info@islandersake.com.
I marinated cucumber for 3 months.
Hi Warren, Thank you very much for your kind feedback and for sharing information.🙂
Hi,
I just made this, after buying kasu from my Japanese food store. After I added the sake, sugar and salt, I noticed that the container actually said “Kasu, marinated, sake kasu”—I am now worried that what I bought was already kasu doko. Did I just make it doubly strong?Any remedy for this? Thanks for your help!
Hi Mayumi, Hum…We are not sure what you bought… Have you checked the ingredients list on the package? It should say just “sake lees.”
If it happens to be premixed, you may shorten the marinade time. We hope this helps!
Hello! Do you have any recommendations on what to do if the sake kasu starts getting watery from the vegetables? Should I pour off the liquid or let it strain, or is it lost at that point?
Hi Stephen! After reading a lot of articles (in Japanese) and my recommendation is to discard. Some says to drain, some says to keep… it’s kind of hard to decide especially when I can’t see the condition. A lot of articles also say to discard after one use. So when you feel it’s a bit watery and losing flavor, it’s probably the best to discard and make a new batch. 🙂
Ok, so my friend was in a big city recently and tracked down some sake kasu (it may technically already be kasudoko, since the ingredient label lists salt and sugar as well). Cucumbers are *way* out of season, but I have some sweet white turnips. Should I cut them up before the salt treatment? If so, how? Should I peel them?
Hi Aimee! Yes, peel first, then cut. I’m not sure how big they are, but cut into 1/2 or 1/4 (wedges)? If you wanted to reduce the pickling time, then 1/8? 🙂
Success! 🙂 Next up is Japanese Mayonnaise, in preparation for Okonomiyaki.
Hi Aimee! Thank you! I’m glad you enjoyed the recipe! 🙂
Can you use this same method for pickling with soy sauce lees? I just finished fermenting (after one year) a batch of hand made shoyu–but I feel like throwing the left over moromi away is wastefull. It tastes great! I was hoping I could use this same method for pickling….
Do you have any information on this?
I love your site and use it all of the time!
Sarah
Hi Sarah! Thank you for asking! I look it up, and there are people using the leftover moromi to marinate meat, make takikomi gohan, condiments (mix with mayo is supposed to be delicious), make some kind of tsukemono or aemono (dress with other vegetables). But to be honest, I haven’t tried using moromi and I can’t quite give you a good suggestion. I’m sorry. It seems like there are more information on how to use it but written in Japanese… 🙁
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Hi, I like your Teriyaki sauce recipe and am wondering which brand or type of sake is best to make your Teriyaki sauce
recipe?
Hi Nannette! I use one of these 3 sake brands (depends on sales, etc).
https://www.justonecookbook.com/sake/