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Recipes

Recipes and ideas for koji sauces and sake kasu

Koji Sauces

What are Koji Sauces?

Koji sauces are traditional Japanese seasonings made by fermenting koji rice with a salty base and water. Shio koji (塩麹) is made with salt, while shoyu koji (醤油麹) is made with soy sauce. As they ferment, the koji's enzymes break down the rice's starches and proteins into simple sugars and amino acids, producing a mellow, slightly sweet, deeply savory sauce that is rounder and less sharply salty than plain salt or soy sauce.

In Japanese cuisine, koji sauces are used as all-purpose seasonings and tenderizers. They're most often rubbed on meat and fish before cooking, where their enzymes soften the texture and boost umami, and they're used to quickly pickle vegetables. They also stand in for salt or soy sauce in soups, stir-fries, dressings, and rice dishes, adding depth along with seasoning.

Satori Sake crafts our own koji sauces in house:

Shoyu Koji
A fermented sauce made with soy sauce, koji, and water. Use it as a marinade for meat, poultry, or fish, or as a finishing sauce over steaks, eggs, tofu, or veggies.

Barbarian Koji
Our Shoyu Koji base with fresh jalapeños added for a spicy kick. Use it the same ways: as a marinade or a finishing sauce.

Shio Koji
Our salt-based koji seasoning. Use it as a marinade or tenderizer for meat and fish, to quick-pickle vegetables, or in place of salt in everyday cooking.

Sake Kasu

What is Sake Kasu?

Sake kasu (酒粕, also known as sake lees) is a nutrient-rich byproduct created during the traditional Japanese sake brewing process. It consists of the concentrated solids — fermented rice, koji mold, and dormant yeast cells — that remain after the liquid sake has been carefully pressed and filtered from the mash.

In Japanese cuisine and culture, sake kasu has been prized for centuries as a versatile ingredient for marinating meats, enriching soups, and pickling vegetables (kasuzuke). Beyond the kitchen, this remarkable fermented product has found its way into luxury skincare formulations and serves as highly nutritious animal feed. Packed with complete proteins, essential amino acids, and a complex of B vitamins (including B1, B2, and B6), sake kasu enhances both nutrition and umami flavor in your culinary adventures.

Sake Kasu Recipes

Miso and Sake Kasu Marinade

A versatile marinade for fish or meat

Ingredients
  • 2 Tbsp miso
  • 1½ Tbsp sake kasu
  • 1 Tbsp cooking sake
  • 1 tsp sugar
  • 1 tsp mirin
Instructions
  1. Mix the sake kasu and cooking sake together. Adjust the ratio until the mixture resembles soft miso paste. If the sake kasu is too firm to mix, you can briefly microwave it to soften.
  2. In a plastic zip-lock bag, mix together the miso, sake lees mixture from step 1, sugar, and mirin.
  3. Add the meat or fish of your choice to the bag and massage it well to coat evenly.
  4. Let sit for at least one hour in the refrigerator. You can marinate it in the fridge for up to two days or freeze it to store for longer.

Amazake

A hot, sweet drink — perfect for a cold winter day!

Ingredients
  • 200 ml water
  • 30 g sake kasu
  • 1 Tbsp sugar
  • Optional: 1 tsp fresh ground ginger or a sprinkle of cinnamon
Instructions
  1. If the sake kasu is firm, break it into bite-sized pieces.
  2. Put the water in a small pot and bring to a boil. Once it boils, add the sake kasu, then reduce the heat to low. Stir until the sake kasu softens and dissolves (some rice particles may remain).
  3. Once the sake kasu has dissolved, increase the heat to high, add sugar and optional spices, then mix until the sugar dissolves.
  4. Remove from heat and pour into mugs.

Salmon Sake Kasu Soup

Serves 4

Ingredients
  • 100 g sake kasu
  • 100 g salmon (about 1–2 small fillets)
  • 150 g daikon radish
  • ¼ carrot
  • ¼ burdock (gobo) root
  • 1 block firm or fried tofu
  • Green onions, for garnish
  • 2–3 Tbsp miso (to taste)
  • 700 ml water
  • 5 cm square piece of kombu (dried kelp)
  • 2 dried shiitake mushrooms
Instructions
  1. Prepare the broth
    Combine 600 ml of water with the kombu in a pot. In a separate container, soak the dried shiitake mushrooms in the remaining 100 ml of water for a few hours until softened. Once rehydrated, strain the shiitake soaking water into the pot with the kombu.
  2. Cut the ingredients
    Trim the stems from the rehydrated shiitake and cut into 4–6 pieces. Wash the burdock root, cut into bite-sized irregular chunks (rangiri), and soak in water to remove any bitterness. Slice the daikon into half-moons about 1 cm thick and the carrot into pieces about 6–7 mm thick. Add all cut vegetables to the pot.
  3. Cook the vegetables
    Place the pot over medium heat. Once boiling, reduce to low and skim off any foam. Remove the kombu and simmer the vegetables for 6–7 minutes.
  4. Prepare remaining ingredients
    While the vegetables cook, cut the fried tofu into thin strips, slice the green onions, and cut the salmon (including skin) into 4–5 bite-sized pieces.
  5. Soften the sake kasu
    Sake kasu is prone to clumping if added directly to the soup. Place it in a bowl and use some broth from the pot to soften it into a smooth paste before adding.
  6. Add the protein
    Once the vegetables are softened, add the salmon and fried tofu. Simmer over low heat for 3–4 minutes until the salmon is cooked through.
  7. Season
    Add the softened sake kasu and miso (start with 2–3 tablespoons). Dissolve the miso through a sieve for a smooth texture. Taste and adjust — it's better to add more gradually than to over-salt.
  8. Finish and serve
    Stir in the green onions and serve immediately.