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.
The strained lees produced when making sake are called sakekasu.
The dregs left after making tofu can be used in cooking as okara.
Specifically sake lees, a common type of 絞りかす.
Tofu lees, the specific 絞りかす from tofu production.
General term for dregs or lees; 絞りかす specifies that they are from squeezing/pressing.
Standard kanji-kana mixed spelling; 絞り means 'squeezing' and かす is 'lees/dregs'.
Alternate kanji for 'squeeze'; 搾り is used especially for pressing oil or juice.
Full kanji spelling using 粕 (lees); less common in modern writing.
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.