Kasu-Jiru: Misosoup with Sake Kasu

Kasu-Jiru: Misosoup with Sake Kasu

Amazing soup based on miso and sake kasu that gives you a steaming umami bomb.

What do you get when you combine two fantastic Japanese fermented products? Kasu-Jiru. Tasty soup based on miso and sake kasu. Then you end up with a steaming bowl of umami bomb.

Miso and miso soup is well known. Sake kasu is a less well-known, but tasteful product. It is the solid left-over of sake. After the fermentation of grapes, no residual product remains, but with sake there is. When sake is sifted through fine cheesecloths, the clear sake drips through the cloths and the sake kasu remains.

Sake kasu is rich in vitamin B, protein and fiber, making it a beloved super food in Japan and even used in cosmetics. Today, however, we do not spread it on our face but process it in a silky soft broth. In this miso soup, it seems as if we have slaked the ginger and garlic with a glass of sake. The soup takes on a much interesting flavor. Sake kasu is also often used in vegan dishes because it is creamy and it also has cheese properties. It is also an important component in pickling vegetables in Japan.


  4 persons
30 minutes


  • 15 g dried porcini mushroom
  • 1 inch ginger
  • 2 cloves of garlic
  • 1 chili pepper
  • Oil
  • 1.5 liters of stock (chicken or mushroom)
  • 50 g sake kasu
  • 1 tbsp. light miso
  • 1 carrot
  • 200 g silken tofu
  • 2 spring onions


  1. Boil 150 milliliters of water and pour over the dried mushrooms.

  2. Peel the ginger with a teaspoon. Keep a small part of the ginger aside for serving. Crush and peel the garlic and grate the it together with the ginger root. Cut the chili pepper into very fine rings. Remove the seeds if you don't like it too spicy.

  3. Heat up some oil in a soup pot. Fry the ginger, garlic and chili pepper for short while and then add the dried mushrooms with the liquid, the stock, sake kasu and the miso. Lower the heat and let it simmer for ten minutes.

  4. Cut the carrot and the remaining ginger julienne and the tofu into small cubes. Cut the spring onion into fine rings.

  5. Serve the soup in a bowl and finish with the carrot, ginger, tofu and spring onions.

Enjoy your meal!

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