Do you eat fish regularly in your diet? Living in the US, while the options of fish are somewhat limited compared to Japan, I try to incorporate fish routinely in our family meals. Fish provides high-quality protein and beneficial omega-3 fatty acids, so I am glad that my children enjoy eating them. Among the different choices, they love mackerel, salmon, and hamachi kama best. Today I’ll show you delicious Salmon Kasuzuke (鮭の粕漬け) recipe – a traditional Japanese method of cooking fish. It preserves the healthful qualities of the salmon and accentuates the flavors wonderfully.
What is Kasuzuke?
Salmon Kasuzuke is a classic Japanese dish of which salmon is marinated in sake lees (sake kasu), and then grilled on the stovetop or broiled in the oven to perfection. The dish stands out with its uniquely sweet and alcoholic aroma. Kasuzuke (粕漬け) means sake lees “kasu” and pickling/marinade “zuke“. This cooking technique preserves ingredients and imparts complex flavors, and has been around since 1200 years ago. If you are interested in learning more about Kasuzuke in details, please read my Tsukemono – Kasuzuke (Sake Lees Pickling) post. In today’s recipe, we use the sake lees marinade – called kasudoko (粕床) – to pickle/marinate salmon.
3 Reasons You Should Make Salmon Kasuzuke
Kasuzuke… this unfamiliar Japanese word can be very intimidating. But I’m here to tell you 3 reasons why you should make this salmon dish.
1. Extremely easy to make
Despite its complex flavor, cooking salmon cannot be any more simple with this method. Check out the step by step instructions below, and then check how to make misodoko (the marinade). Very easy, right?
2. The Kasudoko (Sake Lees Marinade) lasts for 6 months!
The sake lees marinade that you put on the salmon is reusable and lasts up to 6 months! That means this marinade is always available in your fridge. All you need to do is to dunk the salmon fillets in the marinade and wait for 24 hours. Very budget-friendly too.
3. Great health benefits from salmon and sake lees
Salmon is packed with omega-3 fatty acids which bring big health benefits. Think extra protection for your brain, nerves, and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat. Sake lees (sake kasu) are a byproduct of sake production and they are left behind after the liquid is filtered from the fermented rice. Sake lees are packed with nutrients like protein, carbohydrates, fiber, vitamins, organic acids, and minerals. They have amazing health benefits to help people suffering from ailments like diabetes and high blood pressure. Sake lees are great for making your skin beautiful, too! Who doesn’t want that?
What Dishes Do You Serve With Salmon Kasuzuke?
We usually serve grilled fish like Salmon Kasuzuke with steamed rice, miso soup, and small side dishes. If you’re interested in serving fish in the Japanese way, you can read Plan a Japanese Meal: One Soup Three Dishes “Ichiju Sansai”. Here are some dishes that go well with Salmon Kasuzuke:
Rice
Steamed Rice cooked in a rice cooker/pot over stove/instant pot Takikomi Gohan cooked in a rice cooker/instant pot Bamboo Shoot Rice
Miso Soup
Miso Soup Vegetable Miso Soup Tonjiru (Pork and Vegetable Miso Soup)
Side Dishes (Choose 2-3)
Kinpira Gobo Simmered Taro Spinach Gomaae Agedashi Tofu Hijiki Salad Simmered Kabocha Okra Ohitashi Simmered Kiriboshi Daikon Sunomono (Cucumber Salad)
Pickles
Pickled Cabbage Pickled Daikon Pickled Cucumber
I hope you enjoy this time-honored, simple yet delicious salmon recipe!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
