Marinated Sablefish for Grilling (gindara)

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.