Miso Cod – delicious, moist, tender, and crazy delicious cod fish marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.
I love Japanese food, but not every kind of Japanese food. For most people in the United States, Japanese food means sushi, sashimi, teriyaki, and tempura. While I enjoy teriyaki and tempura quite a bit, I don’t really like sushi and sashimi all that much.
I know, how can I not like sushi and sashimi? Well, for starters, I am painfully fussy, selective, and peculiar when it comes to eating. I love little edibles but I have yet to acquire the liking for sushi. And when it comes to eating raw, there are only two kinds of raw food I would eat: oysters and geoduck clams (raw fish is too mushy for my taste). Well, there you have it. I am impossible to please and am very inconsistent when it comes to food.
Other than sushi and sashimi, I can pretty much acknowledge that I adore Japanese cooking—the light yet invigorating flavors and the delicate presentations. Japanese food is so refined, elegant and beautiful, just like this baked miso-marinated black cod.
Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with black cod with miso since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive. So, I bought Nobu: The Cookbook and slowly but surely make all my favorite Japanese dishes (check out my baked scallops recipe).
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