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Narrow Results You've Selected: Spring Fish Japanese Medium Remove all Source Saveur (2) Course Main Course (2) Appetizers (1) Technique Broil (1) Marinate (1) No Cook (1) Topic Recipe (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Season:Spring,Main Ingredient:Fish,Cuisine:Japanese,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 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

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