noun
strained lees; dregs after pressing
Refers to the solid residue left after squeezing or pressing something, such as sake lees (sakekasu), tofu lees (okara), or fruit pulp. Often used in food and brewing contexts.
日本酒を造るときに出る絞りかすは、酒粕と呼ばれる。
The strained lees produced when making sake are called sakekasu.
豆腐を作った後の絞りかすは、おからとして料理に使
The dregs left after making tofu can be used in cooking as okara.
Uses 滓 (dregs); a more obscure kanji variant.
Full kanji spelling with 搾り and 粕; very rare.
Mixed kana-kanji spelling; uncommon.
Combines 搾り and 滓; very rare.
Kana-kanji mix with 滓; extremely rare.
Compound of 絞り (shibori, 'squeezing') + かす (kasu, 'dregs/lees'). The kanji 粕 and 滓 both mean 'lees' or 'dregs', with 粕 being more common.