Sake-kasu is the solid left from the sake production.
It has the miso like paste texture and very unique flavor.
It’s been traditionally used to flavor fish, soup, and pickled vegetables for many years.
But it has become so much more in the recent years, and it’s now used to flavor many baked goods as well.
They are so good as they are.
These are slightly sweet, but more like a snack than a dessert.
These are perfect for an afternoon wine/beer time.
At the last minute, however, I decided to add a little more sweetness (who doesn’t like extra sweetness?!) and color.
Pretty and tasty!
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