Kasuzuke

[1] Kasuzuke was made in the Kansai region as early as the Nara period, twelve hundred years ago.

[citation needed] During the Edo period of the 17th century, a sake dealer promoted it widely.

[citation needed] To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt.

To make fish kasuzuke, sugar is sometimes omitted, and sake, soy sauce, pepper and/or ginger may be added.

Typical fish include cod, salmon, butterfish, and tai snapper.