Used as 'toko' (fermentation base) for wasabizuke (pickles of Japanese horseradish), kasuzuke (pickles of fish and meat), and narazuke (pickles of gourd; fumikomikasu is used).
-わさび漬けや粕漬（魚や肉）・奈良漬け（踏込み粕を使う）などの「床」に用いられる。