Marinated Sablefish for Grilling (gindara) 日式銀鱈漬魚

A classic Japanese dish, Black Cod in marinade is served at many formal Japanese restaurants, baked to perfection. Black Cod is a beautiful seafood dish that you can easily prepare at home. With its delicate and buttery texture, the fish simply melts in your mouth. Gently wipe off any excess marinade from the fillet (but don’t rinse it off), then grill or broil until the surface is nicely browned.

Sake kasu is a common sight in the fresh vegetable section of grocery stores in Japan during winter. It is a by-product of sake production that is highly nutritious and offers various health benefits. Sake kasu is also an important part of Japan’s “no waste” culture, as this by-product is reused in many creative ways. During the winter sake-brewing season, it is often used in home cooking to create wonderfully complex, flavorful dishes.

Saikyo Miso, an elegantly pale, mild, and versatile ingredient from Kyoto, has been used in both sweet and savory dishes for centuries in Kyoto-style cuisine. It has a gentle sweetness and contains less sodium than typical miso. Saikyo Miso can be used in a wide variety of dishes, adding refined flavor and depth.

打開袋子把多餘的漬物抹去(不要用水沖洗) 放進烤箱10-15分鐘後就可以上菜。 

酒粕就是日本人在釀製清酒過程中，用剩下的酒糟類的混合物製成的，早期用來當作調味品，和味噌的用途相似，酒粕雖然和味噌同樣是種發酵物，但是酒粕卻多了特別深沉的酒香味。後來又研發出一種成分更為純淨，而且沒有添加鹽等調味料的頂級酒粕，使得它的用途更加廣泛，在每一類烹飪配方中，都可以找到酒粕的影子，是一種特別健康的調味品。