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Source
Not animal-derived
Allergen
No
Role in food
Sake cake is used as a flavoring agent and tenderizer in Japanese cuisine. It …
What it is
Sake cake, also known as kasu, is the solid residue left over after sake (Japanese rice wine) is brewed. It is a byproduct of the fermentation process, consisting mainly of rice solids, yeast, and koji mold.
Why it's used
Sake cake is used as a flavoring agent and tenderizer in Japanese cuisine. It adds a unique umami flavor and can be used in marinades for meats and fish, or incorporated into sauces and dressings.
Health notes
Sake cake is generally recognized as safe (GRAS) by the FDA for use in food. It is a byproduct of a traditional food fermentation process. JECFA has evaluated sake and related products, but a specific evaluation for sake cake's health implications at typical consumption levels is not widely documented.
Allergen info
Sake cake is derived from rice and koji mold, neither of which are among the FDA's nine major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.