I have to admit that out of the popular Asian cuisines, I know the least about Japanese. I've got the basics ok, but there is so much intricacy and nuance to the finer dishes that I think I need more exposure.
The following is a basic dish that I've seen time and time again and I'm rather intrigued by it. It's fish marinated in sake lees with a bit of sugar, salt, and sake at least overnight, and up to a week. Typically, a fatty fish such as black cod (butterfish) or salmon is used. I was reading that due to the alcohol, salt and sugar, it's technically a pickle... After marinating for ever, you wipe off the excess paste and either grill or broil to perfection.
Combine the following:
1# sake lees (kasu)
1.25 c sugar
0.5 c sake
1 T salt + extra for salting the fish
Salt your fish lightly and let rest for one hour. Blot the fish dry and rub heavily with the kasu-zuke. Allow to marinate for at least one day in the refrigerator, the wipe off the excess and broil or grill to your liking.
One pound of lees will make a lot of marinade. It will keep for a long time in the cooler.
And, thanks to Mark for sharing his recipe!