Keep this recipe in mind when you are shopping at your local fish market and you want to set aside something for later in the week. Black cod, found in the Pacific Northwest, is the fish of choice for kasu-zuké preparation. In fact, it was seeing “Kasu Cod” on the menu at Cafe Sport in Seattle, Washington, that reminded me of this dish that I had enjoyed so much while living in Japan. The recipe I’ve given here is an adaptation of the restaurant’s version, with compliments of the chef,
© 1988 Elizabeth Andoh. All rights reserved.