"Saikyozuke" is a traditional Kyoto dish in which seasonal meat or fish fillets are pickled in Saikyo miso, a Kyoto specialty.
Saikyo miso is a sweet white-yellow miso with a large amount of rice malt mixed in that is not very salty.
Country of origin: Japan
Storage instructions: Keep in the freezer.
How to use:
For: Spanish Mackerel, Black Cod Fish, Squid, Pork, etc...
20% of miso to 100g of meat.
Place fish/meat in storage container or ziplock bag and marinate in the refrigerator.
~ Half a day (light taste)
~ 2 days (strong taste)
Remove excess miso before cooking.
Bake slowly over low to medium heat in a frying pan, grill or oven.