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Western-style Kasu-jiru

Salmon in season goes especially well with sake lees. Adding milk makes the miso soup milder.
* Kasu-jiru is a Japanese soup using sake lees.

Ingredients (4 servings)

Salmon 50 g
Daikon radish 1/4
Carrot 1/2
Burdock 1/3
Shimeji mushrooms 1/2 pack
Taro 1
Konjac (Devil’s tongue) 1/4 cake
Renkon (Lotus root) 1/4 section
Kaiwaredaikon (White radish sprouts) Several sprouts
Sake lees 30 g
Soy sauce 1 teaspoon
Milk 200 cc
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro (White) miso

Shiro Miso
(White Miso)


  1. Boil the konjac in water and tear into pieces with a spoon. Cut all the other ingredients into proper sizes.
  2. Bring the dashi stock to a boil and add the ingredients except for the kaiwaredaikon. After the ingredients are cooked, dissolve the miso and sake lees and add the milk and soy sauce.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

For children, reduce the amount of sake lees.

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