Description
A fermented foam made from sake lees (kasu), prized for its tangy umami and creamy texture.
Technical
Sake kasu foam is produced through lactic acid fermentation of sake lees (Saccharomyces cerevisiae byproduct) with added sugars, creating a stable emulsion of proteins (glutelin, prolamin) and organic acids (lactic, acetic). The fermentation process breaks down residual starches into dextrins and simple sugars, while microbial activity (Lactobacillus spp.) enhances umami via glutamate decarboxylation.
Culinary Significance
Used as a light, airy garnish with umami depth in modern kaiseki, sauces, and desserts where dairy foam alternatives are undesirable.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
18°C to 28°C range
Time
4 days
48 hours – 7 days
Equipment