Ingredients (4 servings)
| Raw Salmon | 4 Slices |
| A Pinch of salt | |
| [A] | |
| Koji Grain Miso | 5 tbsp |
| Cooking Sake | 1 tbsp |
| Mirin (Sweet Sake) | 1 tbsp |
| Sugar to taste |
How to Make
| 1 Sprinkle salt on the salmon flesh and leave for 30 minutes. Wipe off the water that comes out with kitchen paper. |
| 2 Put [A] into a ziplock bag and mix well. |
| 3 Add the salmon and mix well, then place in the refrigerator for 24 to 72 hours. |
| 4Wipe off the miso and grill over low heat. |
| *Take caution, the skin burns easily. |
Grilled salmon marinated in koji miso, where its subtle sweetness and deep umami gently complement the natural richness of the fish.
The fermentation adds depth while keeping the texture tender and moist, resulting in a beautifully balanced flavor.
A comforting dish that pairs perfectly with rice or your favorite drink.