Harima Topics

2022.03.22 People eat lees only in the Kansai area?

White paste-like substance “sake lees” is a leftover by-product from compressing fermented ingredients such as Japanese sake. Some suggest it is now only in Harima, where people consider sake lees valuable and line up at breweries to buy them in February. In Harima, sake lees are used in soups and mackerel sushi or cooked on a paraffin heater, leaving burn marks. So now, do sake lees sound more valuable?

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