【Sake-kasu onion soup】Jay’s Hacco-licious Recipes vol.17


Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

Sake-kasu onion soup_Jay’s Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・4 pcs onion
・1pc garlic
・1 tbsp olive oil
・500cc chicken broth (or any kind of stock you prefer)
・1pc bay leaf
・1stem of thyme
・2tbsp sake-kasu
・Salt for tast
・Pinch of ground pepper
・80g grated gruyere cheese
・1tsp chopped parsley


1. Peel and slice onion
2. Chop garlic
3. Saute onion and garlic with oil slowly until they become golden color
4. Pour soup and put sauteed onion, bay leaf and thyme in a pot.
5. Simmer for 10min after it start boiling, and add sake-kasu, then season with salt & pepper
6. Put in soup bowls and sprinkle gruyere cheese
7. Place in the oven for a couple minutes then sprinkle parsley

Jay’s note

Sake-kasu (lees) is left after the sake has been pressed out. In Japan sake-kasu is popular ingredients to used in home cooking. Such as soups, marinate fish during the winter sake brewing season. My favorite way is kasu-jiru (sake-kasu stew). It is similar to miso soup, but usually add salmon and winter vegetables. And season with sake-kasu and white miso.

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