Miso soup is probably the most popular dish.
However, did you know there were various types of miso?
Not simply only one.
Saikyo miso is a golden yellow and naturally sweet type that was traditionally made in Kyoto, Japan.
The fermentation period is quite short which produces the golden yellow color and buttery, smooth consistency.
Compared to others, Saikyo miso has the least amount of salt and more rice is used than soybeans which minimizes the intense flavor to a naturally sweet and mild taste.
Not only to make nice and warm miso soup, miso paste can also be used as a flavouring or marinate for variety of dishes.
Fish or meat marinated in Saikyo miso called “Saikyo yaki” is one of my favorite dish that has a deliciously sweet taste and also great health benefits.
I used this saikyo miso today.
Normally, to make saikyo yaki, you need to mix miso, sake and mirin all together, but this miso got it all mixed already.
It is a Saikyo miso specially made for saikyo yaki.
Salmon and Cod are two of my favorite Saikyo yaki, and that is what I used today.
Before to marinate, sprinkle a little salt over the fishes and set aside for about half an hour.
This process is very important to get rid of the fishy smell and remove excess moisture from the fish.
Pat gently the fishes with a paper towel to dry.
Put a half of Saikyo miso in the container that has a lid, then place the fishes in and slather the fishes with the remaining Saikyo miso.
Cover the lid and keep in the fridge to marinate for about 2 to 3 days.
At least overnight.
With Saikyo miso remain on the fish, it tend to be burn very easily.
Wash the Saikyo miso off from the fish before to grill.
Grill the fish until the edges are browned.
You can marinate pretty much anything in Saikyo miso, such as fishes, meat, or even vegetables.
Find your favorite Saikyo yaki!
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