Luxirare Miso Cod

Ingredients snapshot. Miso paste, butter, ginger, honey, korean pear, sake, and soy sauce are used for the Miso Marinade. Ginger Flower and Enokitake Mushrooms (Flammulina velutipes) are side dishes. Truffle oil, soy sauce and butter are the side dish marinades. Of course the
star ingredient is, Black Cod- the fattier cousin of Cod.

Before I mix it, I grate the ginger and pear into the marinade. Pear adds another dimension of sweetness next to honey. Ginger neutralizes fishy stench.

This is the mushroom and ginger flower marinade, truffle oil, butter, and soy sauce. Very simple !

Fish should sit in Marinade for at least 2 hours.

I love these Enokitake mushrooms, they came all stuck together like a family, I kept it that way in the broiler.

Caramelization. I like for the fish to burn a little bit.

Meal snapshot. Soy sauce and shichimi (spicy pepper) are for the rice. Purple pickles, or Shibazuke are usually served for Japanese breakfast, but they also eat it at other mealtimes. I love it with rice, and its PURPLE ! You can tell the mushrooms are still together, but dead. Bamboo leaves are from Takashimaya in Japan.


I love to put soy sauce and shichimi with wasabe sesami seeds on my rice. Soy sauce and rice is just good for some reason.

Hana-Awaka is a very girly sake drink. They call it sparkling sake. Sort of a mixture between champagne and sake with a very flowery scent. I love the taste but if you want to get tipsy it will take you a very long time with these-this drink has a low alcohol percentage.

Party Time.

This was what I served the rice in. This wooden thing is also a sake cup, but what does the pine tree mean ? Well this is made out of pine wood and it diffuses sake with the clean refreshing scent of pine, and it does the same for rice. Japanese people always have the cleverest things.