Sake kasu (酒粕) is the nutrient-rich fermented paste left over from sake brewing, used for centuries in Japanese pickling, soups, marinades, and drinks like amazake. Learn how to choose, store, cook with, and source this versatile ingredient across the US.

Explore Japan's centuries-old non-alcoholic drink traditions, from koji amazake and mugicha barley tea to Calpico and Ramune. Learn how to choose, brew, and enjoy these authentic beverages for every occasion.

Amazake is a 1,500-year-old Japanese fermented rice drink nicknamed the 'drinkable IV' for its glucose, amino acids, and B-vitamins. Learn about the two types, science-backed health benefits, creative kitchen uses, and where to buy authentic amazake in the US.