☆Bestseller☆
Japanese traditional gourmet, Kasuzuke.
 
Kasu is Japanese sake lees which can be produced when brewing sake and it is also known as a very nutritional food.  Zuke means soaking or marinateing.  Kasuzuke is the Japanese traditional method to preserve fresh ingredients and this method is used even nowadays to bring out its original flavor, aroma, and delicious taste!  The sake lees that used for these premium fish slices are the mix of one-yea-aged Japanese sake lees, brown sugar, soft brown sugar, and alcohol.  It is all natural and hand made.  Enjoy this irresistible Kasuzuke flavored of three different delicious fish!!

● Spanish Mackerel
Soft and delicate white meat fish, Spanish Mackerel possess a pleasing flavor when broil. For dinner at home or lunch box menu.  It is highly evaluated that Spanish Mackerel and Japanese Sake lees are a good match even among professional chefs.

● Sockeye Salmon
There are so many farmed salmon in market these days, but we only select from wild salmon which has fallen charply because of overfishing.  Sockeye's flash red color and sufficient fat are tempting gourmet.

● Black Cod
Black Cod is fatty white meat fish, but this kasuzuke method decrease the oil and bring out its tasty flavor.  It is known that Kasuzuke is the best way to eat this Black Cod.  

【How to serve】
Please do not wash off the sake lees, but take it off lightly with chopsticks or your fingers. Cook slow on a smaller medium fire and cook crispy on the side that has skin. If the product is still frozen, please move it to fridge and thaw completely before cook.  ※Cooking instruction included.


【Production】 Japan
【Delivery Condition】 Cilled
【Best by】 1 month in Freezer、10 days in Fridge.
【Packaging sample】
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