Maple syrup has always been part of our arsenal. Our proximity to sugar shacks increases its presence in our world. We were given a fresh batch of kasu and were exploring ideas. Kazu-zuke came to the forefront. We combined New Hampshire with Japan, blending maple syrup with the fresh sake lees and salt. We will now let the base combine for several weeks. Then we shall explore using it as a pickling bed and a catalyst for fresh ideas: ice cream, bread, and butter.
April 26, 2014