Misoyaki — Miso-Marinated Grilling
Kyoto, Japan — Saikyo miso tradition from Kyoto miso houses; popularised globally by Nobu Matsuhisa
Misoyaki is the technique of marinating protein (most famously black cod/gindara, but also salmon, chicken, pork, and tofu) in a sweetened miso paste and then grilling or broiling until the miso caramelises to a deep amber-gold. The miso marinade (dengaku base or Saikyo miso base) tenderises protein through its salt and enzymes while penetrating the flesh with umami. The Maillard-rich browning of fermented miso paste on protein surfaces creates one of the most complex, layered flavour experiences in Japanese cooking: sweet, salty, umami, caramelised, slightly smoky. Nobu Matsuhisa's black cod miso (originally from his Lima restaurant before Nobu) globalised this technique — it is now one of the most reproduced Japanese dishes worldwide.