Gourmet Secrets: Mad about miso

Miso has become the new star ingredient ever since Nobu Matsuhisa started using it in his famous black cod recipe in all his restaurants around the world. Apart from its health benefits, it also has an umami flavour which is the fifth sense and adds an enormous amount of flavour to anything it comes near. Traditionally, the Japanese used miso in soups, with tofu and with both slightly seared fish and sashimi. As a fermented food, miso also has beneficial bacteria which is probably the reason why it is so prevalent in traditional Japanese fish recipes. Nobu’s recipe uses a traditional mix of sake, mirin, sugar and white miso, which are heated together and then used as a marinade on black cod for four days before grilling.