Fish with Bean Curd

Misozuke

Method

Both red and white bean curd are used for this dish and any kind of fresh fish can be treated in the same manner. The fish is put on a dish and covered with a mixture of both red and white misso, meering, saké and sugar, and left to soak in this marinade for 3 days. It is then removed from the misso and other ingredients and baked and served plain.

Loading
Loading
Loading