Sake Kasu, or Sake Lees, is the biproduct of sake production consisting of yeast, mashed rice, sugar, and enzymes. Its high concentration of nutrients and its tangy, sweet, floral, and umami flavor make it the perfect ingredient for pickling, marinating, or as an additive to soups, broths, and beverages.

Kombu-jime is a Japanese technique used for curing or pickling meat and fish, vegetables, and other ingredients. Kombu-jime involves simply laying the meat (or veggies) between two kombu leaves and refrigerating between twelve and twenty-four hours

For decades, the “Craft Coffee Capital” title has fluctuated between two main contenders: Portland and Seattle. But recently, San Diego, California, has thrown its hat into the ring and rapidly become a top contender for the crown.