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Deeply Marinated With Miso

  • The dual marinade process—first letting the fish sit with salt, then letting it sit for two days with miso marinade—results in a fish that is deeply marinated and has none of the more pungent fishy flavors. Instead, it is left with the naturally rich and flavorful elements of fish and a perfect miso finish..


  • 17.64 oz. (500 g) Marukome Premium White Miso
  • 1.8 oz. (50 g) sugar
  • 3 Tbsp. plus 1 tsp. (50 cc) nikiri sake (sake heated to burn off alcohol)
  • 3 Tbsp. plus 1 tsp. (50 cc) mirin
  • 3 lb. (1.4 kg) sliced fish fillets, such as salmon or black cod
  • sea salt


  • mirin
  • Light-colored (Usukuchi) soy sauce
  • Light-colored (Usukuchi) soy sauce


  • 01 Sprinkle salt over each fish fillet and put in refrigerator for 2 to 3 hours (this technique draws out excess water and gets rid of some of the fishiness).
  • 02 Spread half the mixture in a container. Lay 2 cheese cloths on top (to make a double layer of cloth). Place fish fillets on cloth and lay 2 remaining cheese cloths over fish. Spread remaining mixture on cloth.
  • 03 The cheese cloth makes it very convenient for removing all excess marinade mixture from the fish. This prevents fish burning from the heat while cooking./p> Marukome provides this recipe “as is,” developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.

Our Miso Recommendations for Miso Marinated Fish

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