Rice Wine Lees (Jiu Zao / 酒糟) Cooking
I
Origin
Fujian Province — particularly Fuzhou area
II
Description
Rice wine lees (jiu zao) are the spent solid mash left after pressing fermented glutinous rice — fragrant, slightly alcoholic, and rich in amino acids. In Fujian and Zhejiang cuisine, jiu zao is used as a marinade and cooking medium: jiu zao chicken (红糟鸡), jiu zao ribs, jiu zao fish. The fermented rice lees penetrate deep into the protein and create a distinctive pink-red colour and sweet-fermented flavour.
III
The Thread
—Japanese sake lees (kasu) cooking
—Korean makgeolli lees preparations
—French vin cuit (cooked wine residue) preparations
IV
Flavour Context
Sweet-fermented, slightly alcoholic rice fragrance with the distinctive red yeast earthy note — uniquely Fujian; the colour is as striking as the flavour
Pillars V — VII
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