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Saveur
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04/22/2011
Miso-Marinated Salmon with Green Sauce
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Issue #112
03/05/2002
Broiled Miso-Marinated Black Cod
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
Issue #27
12/04/2000
Crab Wrapped in Wakame Seaweed
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Issue #16