Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans and other ingredients. It is a thick paste used for sauces and spreads, prickling, and in soups. Fish miso dates back to 14,000 BCE. Here, we spread it on salmon.
鮭と味噌(Japanese)
/sa-ke to: mi-so:/
1 1/2-2 pound (680-910 g) salmon
1/2 cup (100 g) (gluten-free) white miso
4 cups (800 g) organic sugar
3 Tbs. (45 ml) rice wine vinegar
3 Tbs. (45 ml) water
1. Whisk together.
2. Cover the salmon.
3. Rap in foil.
4. Refrigerate for 24 hours.
5. Preheat the oven to broil.
6. Take off any excess miso.
7. Broil 8-12 minutes.
Miso for sale in Tokyo food hall,
500g (=1 pound, 2 ounces/18 oz)
1208 yen (about $11)
