Grilled Hon Maguro Tuna Misozuke 本まぐろの味噌漬け
Misozuke creates a wonderful taste for grilled fish, chicken and even beef. Sake and mirin is added to miso paste, just like the kind used for soup, and then the fish is marinated for a day or two. I used a cut of tuna ‘throat’ for this.
Posts Tagged ‘miso’
Yakizakana: Grilled Hon Maguro Tuna Misozuke
Wagashi: Gion Chigo Mochi
Wagashi: Kyoto Sanjo Wakasaya Gion Chigo Mochi (三条若狭屋 祇園ちご餅)
Gion Chigo Mochi covered in sparkly ice-like flakes, filled with sweet and salty miso has been a Kyoto favorite for about 100 years!
Depachika: Kamonasu Dengaku
Depachika: Kamonasu Dengaku (Baked Eggplant with Miso) 賀茂なす田楽
Nasu Dengaku must be one of Japan’s all time greatest dishes!
