In the days before refrigeration, fresh fish fillets were often kept from spoiling by placing them in a paste made of fermented soybeans. The mildly tangy taste that resulted from this ancient method is obviously appealing to modern Japanese, too, since they continue to crave miso-zuké, or “fermented bean paste-marinated” fish. You’ll come to love miso-marinated fish, too, for its convenience (pick up several extra fillets at the fish market and enjoy them days later) and its fine flavor.
© 1988 Elizabeth Andoh. All rights reserved.