1 cup sake kasu (see Cook's Note)
3 tablespoons sugar
1 tablespoon fine sea salt
20 salmon collars (from coho, spring or sockeye salmon), scaled
1/4 cup vegetable oil, for oiling grill grates
Pickled vegetables, for serving
Cold sake, for serving
Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker. Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.