#sake lees

One project finally underway! Plus some bonus background dirty dishes in the sink. 😅

I saved the two previous small batches' worth of boozy rice leavings together in the fridge, and tonight I'm getting around to mixing up some pickling marinade with it. The stuff really does smell good, and it seemed like a waste to just throw it away when there are apparently a number of good uses for sake lees.

This is made with what actually started out as white miso which has aged a lot and gone pretty dark in our fridge. So the pickling bed is a good bit tanner than seems to be average. With the stronger taste, I also used less miso and made up the difference with a little extra salt.

We also finally have a non-cracked lid for that glass container again! Which was actually what prompted me to ask Mr. C about the lids earlier. He delivered much more promptly than I expected!

We had a spare big Euro-cucumber and plenty of carrots, so I'm planning to throw those in there tonight. They're sitting salted now, to sweat out some of the moisture. If this batch is any good, I'll probably come up with some other veggies to pickle in there.

鮭の粕汁うどんに、ゆで卵。

Recently, my eating habits have changed, and this morning's breakfast was "sake lees, bananas, and homemade physiological saline." Sake lees contains 10g of protein per 100g. High protein. That's because it's a mass of yeast itself, and like beef rumen, it's high in protein, vitamins, and minerals. As a result, I stopped eating bread. All starchy (albeit a bit gluten), protein-poor bread made me eliminate it from my diet. …well, every day is fun.

パンを私の食生活から排除した！（散文）

最近は、食生活も変化してきていて、今朝の朝食は「酒粕、バナナ、自家製生理的食塩水」でした。酒粕のタンパク質は１００ｇ中１０ｇ。高たんぱくです。それは、酵母そのものの塊だからで、牛のルーメンのように、タンパク質、ビタミン、ミネラルが多いのです。それに伴い、パンを食べるのは止めにしました。デンプンばっかりで（グルテンはちょっとあるけど）、タンパク質の乏しいパンは、私の食のメニューからは排除することになりました。・・・まあ、日々楽しいですよ。

(2023.06.15)

Dinner

fish (pickled in sake lees) was so tasty.

酒粕（さけかす）は、日本酒を造る過程で生じる副産物です。酒造りの工程で、発酵したもろみを圧搾した際に残る固形分のことで、酒の旨味や栄養分が凝縮されています。淡黄色で柔らかく、独特の香りと風味があり、様々な料理やお菓子作りに利用されます。酒粕は栄養価が高く、タンパク質やビタミン、ミネラルが豊富に含まれています。また、酵母や乳酸菌も含まれており、美容や健康に良いとされています。甘酒や粕汁などの料理をはじめ、クリームチーズのような食感の「酒粕チーズ」など、酒粕を使った食品も人気です。古くから日本の食文化に根付き、冬の風物詩としても親しまれています。

A long time ago, when I, who lived alone, loved Japanese sake very much (in 1985), I also had a preference for sake lees and served only sake lees to my table. At that time, "I was drunk". I don't know if this is something to be proud of or something to be ashamed of, but the fact that I got drunk with sake lees with a low alcohol content is a special note in its own way. I don't remember how much I ate.

By the way, sake lees are literally ``sake lees'', so many people think that they are of low value, but sake lees are also a ``health food''. In fact, fish pickled in sake lees is still sold, and there is a drink called amazake, which is loved by men and women of all ages.

Daiginjo sake lees from Yamada Shuzo Foods Co., Ltd.

The basis for being a health food is that sake lees are not just rice, but are transformed into fermented koji (mold) and yeast (bacteria). As a result of the activity of these microorganisms, substances that are not contained in rice will be included. In this situation, even in the case of beer, which is a brewed liquor like sake, the drug "Ebios" is made based on the lump of yeast, which is "sake lees".

component

@Protein: high-quality plant protein

@Vitamins: B1, B2, B5 (pantothenic acid), B6

@Minerals: Mg, K, Ca, P, Zn, Fe, Cu

(It is unknown where the yeast brings the minerals)

＠β-Glucan: Strengthens immunity, lowers cholesterol

efficacy

@ Liver protection

@ Relieve constipation: plant fiber

@ Diabetes and obesity: prevention and improvement

@ Allergies: Relief

@ Beautiful skin effect

@High blood pressure: improvement

@Cancer: suppression

@ Kidney Disease: Prevention

Although it was short, it seems to be effective for quite a lot of diseases in a surprisingly wide "disease field". However, the above effects are just written on the above website, so don't take it for granted.

sake lees banana homemade saline

Sake lees is the residue left over from making sake, and is the result of yeast metabolizing rice nutrients, so it is rich in protein like a cow's stomach, and more than yogurt. Rich in vitamins and minerals.

私の今朝の朝食（１４，june,2023)

酒粕 バナナ 自家製の生理的食塩水

酒粕は、日本酒を作った残りかすで、コメの栄養分を酵母が代謝した結果なので、牛の胃袋のようにタンパク質が豊富で、ヨーグルトより多い。ビタミン、ミネラルも豊富である。