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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Japanese-Hawaiian
II
Description
Misoyaki (miso-marinated, broiled fish) is the Japanese-Hawaiian technique of marinating fish in a miso-sugar-mirin paste for one to three days, then broiling until the surface caramelises. The miso enzymes tenderise the fish while the sugars create an extraordinary glaze under the broiler. The technique works on any firm Hawaiian fish: ʻopakapaka, onaga, butterfish/black cod (the most famous), monchong, or uku. The long marination time is the technique — shorter marination produces less penetration and less tenderisation.
III
The Thread
—The miso fermentation connects to the Pacific fermentation thread: millet wine (Taiwan), poi (Hawaiʻi), rēwena (NZ).
—The miso fermentation connects to the Pacific fermentation thread: millet wine (Taiwan), poi (Hawaiʻi), rēwena (NZ).
IV
Flavour Context
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Pillars V — VII
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