Sake Lees: A Healthy Japanese Tradition

In Japan, we have something called "sake lees," which has a long history tied to Japanese sake.

Sake lees, known as sake kasu, are a white, solid byproduct produced during the sake-making process. They are rich in nutrients such as peptides, amino acids, vitamins, and yeast, making them highly nutritious.

Recently, I’ve felt that my immunity has decreased, so I started drinking miso soup with sake kasu. Despite the word "sake" in the name, it doesn’t make you drunk at all. Instead, it adds a mild, delicious flavor to the miso soup.

I also feel that it warms my body, which is perfect for colder days. To boost my immunity, I plan to continue enjoying it regularly.

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Grace Green of Sunaba in Nihonbashimuromachi, Tokyo, Japan

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A Japanese Wanderer, Tsukubu — Tasting the Poetic Beauty of Japan and Beyond

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