These plant-based flakes are made from Japanese sake kasu, and their flavor is reminiscent of Parmesan cheese. Sake kasu is a byproduct that remains after sake production, essentially what’s left after the rice fermentation process, and it is rich in aromatic and nutritional components. Sake kasu is often highly regarded by women because it contains elements such as peptides and amino acids, which are important for skin health and beauty. The sake kasu used in the production of these flakes comes from the historic “Inaba Sake Brewery,” located in the city of Tsukuba in Ibaraki Prefecture. Sake is produced here using traditional handcrafted methods that date back to the Edo period.
Consuming approximately a spoonful of flakes per day can provide a substantial amount of B12 vitamin, which is often deficient in vegetarian and vegan diets. These vegan flakes can also serve as a supplement for minerals like zinc, iron, and magnesium, as well as group B vitamins and folic acid, which are essential for children’s growth and the well-being of women.
USE
This product can be used in various types of dishes for decoration or to add flavor. The umami flavor of sake kasu pairs well with Japanese dishes and is ideal for use in vegan sushi or as a substitute for masago or tobiko eggs. Additionally, it can serve as a vegan alternative in Italian dishes, replacing traditional Parmesan cheese. It is recommended for use on pasta, in soups, salads, grilled vegetables, and more.
