絞しぼりかす

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.

• 日本にほん酒しゅを造つくるときに出でる絞しぼりかすは、酒さけ粕かすと呼よばれる。

  The strained lees produced when making sake are called sakekasu.

• 豆とう腐ふを作つくった後あとの絞しぼりかすは、おからとして料りょう理りに使つかえる。

  The dregs left after making tofu can be used in cooking as okara.