Kitsukura Kasu, Salted egg yolk, Hokkaido eggs
Sake Kasu (酒粕 さけかす), also known as sake lees, is the fragrant, umami‑rich paste left from pressing sake. It is naturally concentrated with amino acids that deepen the savoury sweetness of salted egg yolk.
This year, Chef Joanna Yuen spent three days at a historic sake brewery founded in the 1600s to hand‑select sake kasu, choosing the profile that best amplifies egg yolk custard while staying elegant and restrained.
Drawing from Japan’s “mottainai” – a deep respect for resources and a culture of “no waste” – sake kasu embodies sustainable craftsmanship: the precious remnants of sake brewing, lovingly repurposed into food, and traditionally used for curing egg yolks, fish and vegetables..
Here, salted egg yolk and Hokkaido eggs are gently cured with Kitsukura Kasu, then nestled in a buttery cookie crust to create a custard mooncake with layered umami, quiet acidity and a lingering sake aroma. The result is an irresistible bite with a clean finish that keeps you hungry for more.
Custard mooncakes: 25g x 9pc
< Complimentary delivery before Sep 5th>
Free delivery for 10 boxes of Sake Kasu mooncakes—or any mix of mooncakes—on orders above $3,800, available on HK Island and Tsim Sha Tsui only. Pre-order before Sep 5th to enjoy complimentary delivery.
Allergen: dairy, eggs, gluten, alcohol
100% no preservatives. Best kept for no more than 14 days in the fridge and 30 days in the freezer.
Kitsukura Kasu, Salted egg yolk, Hokkaido eggs
Sake Kasu (酒粕 さけかす), also known as sake lees, is the fragrant, umami‑rich paste left from pressing sake. It is naturally concentrated with amino acids that deepen the savoury sweetness of salted egg yolk.
This year, Chef Joanna Yuen spent three days at a historic sake brewery founded in the 1600s to hand‑select sake kasu, choosing the profile that best amplifies egg yolk custard while staying elegant and restrained.
Drawing from Japan’s “mottainai” – a deep respect for resources and a culture of “no waste” – sake kasu embodies sustainable craftsmanship: the precious remnants of sake brewing, lovingly repurposed into food, and traditionally used for curing egg yolks, fish and vegetables..
Here, salted egg yolk and Hokkaido eggs are gently cured with Kitsukura Kasu, then nestled in a buttery cookie crust to create a custard mooncake with layered umami, quiet acidity and a lingering sake aroma. The result is an irresistible bite with a clean finish that keeps you hungry for more.
Custard mooncakes: 25g x 9pc
< Complimentary delivery before Sep 5th>
Free delivery for 10 boxes of Sake Kasu mooncakes—or any mix of mooncakes—on orders above $3,800, available on HK Island and Tsim Sha Tsui only. Pre-order before Sep 5th to enjoy complimentary delivery.
Allergen: dairy, eggs, gluten, alcohol
100% no preservatives. Best kept for no more than 14 days in the fridge and 30 days in the freezer.
