Gindara Saikyo-yaki

Lovingly slow-grilled over hot coals, the perfect Gindara Saikyo-yaki is flaky, moist, suggestively sweet and irresistibly savory at the same time. Black cod is in itself a thing of beauty, but marinating it in mellow white miso brings out a buttery richness that's hard to describe -- and even harder to stop eating. The Japanese originally developed this technique in order to preserve fish before the invention of refrigeration. Those days are long gone, but our love for saikyo-yaki endures.

It literally means "broiled miso-marinated black cod." The fish (black cod, salmon, sea bass, Japanese spanish mackerel, etc.) is marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice.