Sake kasu
[2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.
[6] When koji, a type of fungus used for sake brewing, is added to steamed rice, it releases amylase enzyme.
[clarification needed] In contrast, when the weather is cooler, the rice grains are finer, and the solubility is higher.
[9] According to a science television program, “Tameshite Gatten”, that aired on NHK in Japan, it was explained that the fiber and resistant protein in sake kasu can reduce low-density lipoprotein cholesterol levels and amino acids.
The degradation of microbial metabolites during heat-drying sake kasu can cause an increase in the amount of nucleic acid-related components.
Based on the experiment, it is believed that consuming sake kasu may be beneficial towards the elderly in maintaining brain tissue and motor functions.
[12] Consuming fermented sake kasu can also delay the occurrence of scratching behavior[clarification needed] and pathogenesis in NC/Nga mice that are prone to atopic dermatitis.
[6] Marinating food ingredients in sake kasu can increase the amount of inosine-monophosphate, which is one of the substances that contribute to the umami flavor of the dish.
[13] Kasuzuke is a type of Japanese tsukemono pickling and marinating process that uses sake kasu as one of the main ingredients.
Ingredients of kasujiru include sake kasu, different types of vegetables such as Japanese daikon radish, carrots, burdock, miso, salted salmon, and dashi stock.
[15] Adding sake kasu when mixing the ingredients for fermented dry sausage can increase the speed of decomposition in both sarcoplasmic and myofibrillar proteins.
Japanese home cooks use it as an ingredient to make food such as bread, cakes, and ice cream.
[16] Sake kasu can be found in different cosmetics and skincare products such as facial masks, bath powder, and face cream.
There is an old folktale about an elderly man who worked in a brewery with youthful-looking hands compare to his old wrinkled face; in light of this, different cosmetics companies use sake kasu as an ingredient and a selling point for their product.
[5] Other research focused on the yeast produced during the sake fermentation process leading to a product line called Pitera.
[clarification needed][18] This process then causes the n-hexane extract to create a mixture of triacylglycerols, with the property of tyrosinase inhibition.
[12] In order to reduce the waste produced by the sake kasu in Japan, it is recycled for use in other products.
Some breweries sell their sake kasu directly to restaurants or put it into packages sold in convenient stores and supermarkets.
