Kasuzuke (pickled in lees) - Kasuzuke

Japanese: かす漬(粕漬∥糟漬) - かすづけ

Vegetables, seafood, and other ingredients are pickled in sake lees or mirin lees. Pickles made with melons, wasabi, Moriguchi daikon radish, and whale cartilage are called Narazuke, Wasabizuke, Moriguchizuke, and Matsuurazuke, respectively. This has been done since ancient times, and the names of melon, wax gourd, eggplant, and turnip appear in the Engishiki. Usually, the ingredients are salted and then put into a lees bed for the final pickling process. The sake lees used are preferably new lees from immediately after the sake brewing season, which are sprinkled with about 10% shochu and stored for aging. Sugar, mirin, etc. are added to the aged lees, which are then kneaded well to make the lees bed.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

酒かす，または，みりんかすに野菜，魚介類その他を漬けこんだもの。ウリ類，ワサビ，守口ダイコン，クジラの軟骨を漬けたものは，それぞれ奈良漬，ワサビ漬，守口漬，松浦（まつら）漬と呼ばれる。古くから行われていたもので，《延喜式》にはウリ，トウガン，ナス，カブなどの名が見られる。ふつう材料を塩漬にしてから，かす床で本漬にする。使用する酒かすは，酒造期直後の新しい板かすがよく，これに10％程度の焼酎を振って貯蔵熟成し，この熟成かすに砂糖，みりんなどを加え，よく練りあげてかす床にする。

出典　株式会社平凡社世界大百科事典第２版について　情報

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