2. Mix miso, mirin and sake. Place the fish on plastic wrap and coat both sides with the marinade. Wrap and keep it in the ...

rich glazes for preparing fish. There are many different types of miso paste, but the intense flavor of red miso is the best fit for creating impactful marinades and glazes — and it's the ingredient ...

A perfectly cooked piece of salmon is one of my absolute favorite things in the world. Hardy, flaky, and lusciously moist ...

Whisk all the marinade ingredients together. Coat the flesh side of the fillet, allow 15-20 minutes for the fish to absorb the flavour. Heat a grill-pan over a medium heat. Wipe excess marinade ...

Mackerel simmered in miso sauce, known as “saba no misoni,” a popular choice at restaurants serving set meals, is second in our series on “fall and winter fish.” Follow our tips ...

In a blender, puree the spinach, pickled ginger, miso, mirin and sansho powder with 2 tablespoons of water until smooth and spreadable. ? In a small bowl, whisk the soy sauce, sake and mirin.

When you think about tuna casseroles, miso is probably the last ingredient to come to mind. But the umami-laden ingredient ...

Mix all of the marinade ingredients together and place in a non-metallic bowl. For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight ...

It's always smooth in texture and is more suited to use in salad dressings, spreads and marinades ... the miso's added. Miso can also be used on its own as a paste to marinate meat, fish or ...