vinegar made from sake lees
A type of vinegar produced from the lees (kasu) left over from sake brewing. Used in Japanese cooking.
Kasuzu is characterized by its mellow acidity.
Using kasuzu in this dish enhances the flavor.
Most common kanji spelling for this term.
Alternate kanji spelling using 糟 (lees).
Rare kanji spelling using 滓 (dregs).
Compound of 粕 (kasu, 'lees') and 酢 (su, 'vinegar').