Itakasu (sheet-form sake lees)

Itakasu (板粕) is one of the by-products of sake production and is generally also called sake kasu (sake lees). The term refers to the solid material left over after the pressing stage known as josoh (上槽), in which the finished sake is separated from the mash. As the name suggests, itakasu is usually compressed into sheets and dried, giving it a flat shape. It is highly nutritious and is valued both as a cooking ingredient and as a health food. Because it retains the flavor and aroma of sake, it is often used in a variety of recipes that make the most of its distinctive character.