The Japanese have long been aware of the tenderizing and preserving properties of fermented bean paste on fish and seafood. If fact miso-marinated fish was a staple in most households before refrigeration became possible or popular. Fresh fillets of fish, which would otherwise spoil within a few hours without chilling, can be preserved buried in fermented bean paste for up to 3 days. Even after the advent of home refrigeration, the Japanese continue to ‘pickle’ fish in miso be