Cooking with Dassai 23
Sake lovers might not want to miss the rare opportunity to taste Japanese dishes made using Dassai 23 sake kasu (the lees or solids that are left after the sake is pressed from the fermented mash). On Tuesday, November 24, a tasting at The Japanese Culinary Center will feature sake kasu-marinated black cod and chicken as well as a salmon sake kasu nabe (hot pot). Attendees will receive a free package of sake kasu for at home use.
For more details please visit the Japanese Culinary Center website.
