{"title":"Miso Black Cod Ingredients","description":null,"products":[{"product_id":"fresh-yuzu","title":"Fresh Japanese Yuzu","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYuzu (\u003cem\u003eCitrus junos\u003c\/em\u003e) is a Japanese citrus fruit — small, rough-skinned, and intensely aromatic. It is a natural hybrid, thought to have originated in central China as a cross between the mandarin orange (\u003cem\u003eCitrus reticulata\u003c\/em\u003e) and the ichang papeda (\u003cem\u003eCitrus ichangensis\u003c\/em\u003e), and has been cultivated in Japan for over a thousand years. The fruit is rarely eaten as a fresh citrus in the way you would eat an orange or a lemon. Its value is almost entirely in the zest and the juice, both of which carry a flavour profile that no other citrus replicates.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe aroma is the defining characteristic. It sits somewhere between grapefruit, mandarin, and lime, but with a sharp floral top note — sometimes compared to bergamot or lemon verbena — that is immediately distinctive. The compound primarily responsible is yuzunone, a ketone found in the rind oil that does not occur in significant quantities in any other commercial citrus. This is why yuzu smells like yuzu and not like a blend of other things, even though the individual flavour components overlap with fruits most people already know.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flesh is pale, seedy, and yields relatively little juice — a single fruit might give you a tablespoon at most. The juice is tart and concentrated, closer in acidity to lemon than to orange, and is used sparingly. A few drops into a ponzu, a dressing, or a broth will shift the flavour noticeably. The zest is where the volume of aroma sits and is the part most often used in professional kitchens — finely grated over seafood, into custards and curds, or stirred through a vinaigrette at the last moment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fruit stores well in the fridge for up to two weeks. If you have more zest than you need immediately, freeze it — it holds its aroma well from frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh yuzu (\u003cem\u003eCitrus junos\u003c\/em\u003e).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40498027135081,"sku":"FREYU1","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/FRESHYUZU_FINE_WILDUK.jpg?v=1719303994"},{"product_id":"black-cod-portion","title":"Alaskan Wild Black Cod","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Alaskan black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e), line-caught in the Gulf of Alaska off Middleton Island and individually quick-frozen as skin-on portions. Black cod — properly called sablefish — is not a cod at all. It is a deep, cold-water species with a fat content far higher than any true cod, which gives it a rich, buttery texture and a distinctive nutty sweetness that has made it one of the most coveted fish in both Japanese and contemporary Western cooking. The flesh is silky white, the skin dark and fine-scaled, and the natural oil content means it is one of the most forgiving fish to cook — it stays moist and tender even if your timing is slightly off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the fish that Nobu Matsuhisa made famous with his miso black cod — a dish that has been on the menu at every Nobu restaurant since the early 1990s and has become one of the most replicated recipes in modern gastronomy. The technique is straightforward: marinate the fish in a sweet white miso paste for two to three days, then grill under fierce heat until the glaze caramelises and bubbles. But black cod is far more versatile than a single dish. It takes well to roasting, grilling, and glazing with citrus, chilli, harissa, or soy-based sauces. The high omega-3 content and natural richness make it satisfying in a way that leaner white fish cannot match. Portion shapes may vary depending on the size of the fish and the section of fillet from which they are cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Line-caught in the Gulf of Alaska (Middleton Island), MSC-certified. Individually quick-frozen (IQF) at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sablefish \/ black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (1 x skin-on portion)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40833838317673,"sku":"BLC167","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BLACKCODPORTIONS_FINE_WILD.jpg?v=1719304384"},{"product_id":"white-shiro-miso-paste-500g","title":"White Shiro Miso Paste","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShiro miso is the lightest and sweetest of the Japanese miso pastes, made from soybeans and rice fermented with koji (Aspergillus oryzae) and aged for a relatively short two months. That brief fermentation is what gives it its characteristic pale colour and gentle, delicate flavour — a soft umami with a natural sweetness that darker, longer-aged misos do not share. It is the most widely produced miso in Japan and the most accessible for Western cooks, adding depth and complexity to dishes without overpowering other ingredients.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShiro miso's versatility is what makes it indispensable. Whisked into hot dashi stock, it produces the classic miso soup served across Japan. Beyond soup, it works as a marinade for fish and white meat — the Nobu-style miso-glazed black cod is perhaps the most well-known example. It blends easily into dressings, cream-based sauces, and vinaigrettes, and adds a savoury richness when stirred into butter for grilled sweetcorn or steamed vegetables. A spoonful stirred into any sauce or braise where you want umami depth without adding soy sauce or salt will quietly transform the dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Marukawa Miso Co., a fifth-generation family business established in 1854 in Fukuoka Prefecture, Japan. The company continues to use traditional fermentation methods developed over more than 170 years of continuous production, whilst meeting modern food safety standards.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening. Use within the best-before date on the packaging.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soybeans\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e500g\u003c\/p\u003e","brand":"THE WASABI COMPANY","offers":[{"title":"Default Title","offer_id":53629882794369,"sku":"UMA110","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/WhiteShiroMisoPaste500g_FINE_WILDUK.jpg?v=1730279732"},{"product_id":"mikawa-hon-mirin","title":"Japanese Mikawa Hon Mirin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eHon mirin — \"true\" mirin — is a sweet rice seasoning that's brewed like a wine rather than blended like a syrup. This one is made from three things only: glutinous rice, rice koji and shochu, with no sugar and no alcohol added. Where industrial mirin is sweetened and brought to maturity in weeks, here the rice is brewed slowly and then aged for around two years, so all of the sweetness and deep umami are drawn from the rice itself.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe result is a deep amber liquid, mellow and rounded, with enough natural gloss to lacquer a glaze. Use it to balance soy in a teriyaki or simmered dish, to bring shine and depth to glazes, marinades, dressings and noodle broths, or simply to round the salt in almost any Japanese cooking. Once opened, store somewhere cool and dark.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e Sumiya Bunjiro Brewery (Sumiya-Bunjiro Shoten) has brewed mirin in Hekinan, in the Mikawa region of Aichi Prefecture, since 1910 — Mikawa being the historic home of mirin, where the rice of the plains and the brewing culture around Mikawa Bay came together. The brewery mills its own rice and makes its own koji and shochu, and works to an unusually rice-rich method: roughly one measure of mirin from one measure of rice, where the law would allow far more to be stretched from the same grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e Glutinous rice, rice koji, shochu (rice spirit).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eABV\u003c\/strong\u003e 14%\u003c\/p\u003e","brand":"THE WASABI COMPANY","offers":[{"title":"Default Title","offer_id":55842886320513,"sku":"WSB.MIRIN.01","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/HonMirin_FINE_WILD.jpg?v=1782730857"}],"url":"https:\/\/www.fineandwild.com\/collections\/miso-black-cod-ingredients.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}