酒粕就是日本人在釀製清酒過程中，用剩下的酒糟類的混合物製成的，早期用來當作調味品，和味噌的用途相似，酒粕雖然和味噌同樣是種發酵物，但是酒粕卻多了特別深沉的酒香味。後來又研發出一種成分更為純淨，而且沒有添加鹽等調味料的頂級酒粕，使得它的用途更加廣泛，在每一類烹飪配方中，都可以找到酒粕的影子，是一種特別健康的調味品。
浓郁而微苦的清酒味道与鳕鱼的汁液相结合，将鱼的味道提升到一个全新的水平。
在日语中，Gindara 的直译是“银鳕鱼”而不是“黑鳕鱼”，当你尝试一下你就会知道为什么。
打開袋子把多餘的漬物抹去(不要用水沖洗) 放進烤箱10-15分鐘後就可以上菜。
Mirin kasu are sake lees born from the brewing process of mirin (sweet sake).Kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees.
Gindara(sable fish), very popular fish to marinate in sake lees. With its delicate and buttery texture, it simply melts in your mouth.
This black cod is fermented in the lees of sake (the residue from sake production). This so-called ‘kasuzuke’ is a traditional Japanese preparation method for various types of vegetables and fish. The rich and slightly bitter sake taste works its way with the juices of the cod and elevates the taste of the fish to a whole other level. In Japanese, the literal translation of Gindara is ‘silver cod’ instead of ‘black cod’ and when you’ll try it you’ll know why.
