NOTE: This product is for international buyers.
Not for sale in Japan (the price includes international shipping fee).
White miso with a plenty of koji, mixed with mirin and brewing agents. Pickle any fish or meat for 1-2 days to get a flavourful accent to your dishes.
-Ingredients: rice miso (rice, soybean, salt, alcohol), mirin, brewing seasonings
-Made in Japan
[How to use]
*This item consist of 1 bag (350g). Use the same amount of fish and miso.
*Can be used with fish that matches miso (such as sablefish, salmon, Japanese Spanish mackerel, yellowtail, kinmedai, red sea bream, halibut, squid, shrimp etc) as well as chicken, pork and beef.
 Pickling in salt (If you have frozen fillets, defrost them.)
Add sufficient amounts of salt to both sides of a fish fillet and place in the refrigerator for around 2-3 hours. With kitchen paper, wipe away the moisture that comes out from the fish and pickle in seasoning.
Prepare a dish of an appropriate size and arrange fish without any gap, and spread miso.(At this time, if you have gauze, lay it on top of the miso seasoning.)
Miso seasoning→gauze→fish→gauze→miso seasoning: Add in this order and keep in the refrigerator for 2-3 days to pickle the fish.
1. Place the fillet on the grill, skin-side up, and grill for 3-4 minutes on low heat
2. Once it turns brown, flip over and cook for a further 3-4 minutes on low heat.
*The cooking time will differ depending on your home's cooking utensils, the size of the fillet and the type of fish. Please use the time shown above as an approximate guide.
◇Cooking in a pan
1. Put a frying pan on the stove and place a cooking sheet on top. Heat sufficiently.
2. Place the fillet on top, skin-side up, put on the lid and cook for 4-5 minutes on low heat.
3. Once the side touching the frying pan turn brown,? flip over and cook the other side for another 3-4 minutes on low heat.
[Miso pickling chicken, pork & beef]
Coat evenly with pickling miso, place in a sealed container and leave for 1-2 days for the taste to blend in. Wipe off miso and cook.
*When pickling chicken, pork & beef, salt pickling is not necessary.
Stab meat to make a few holes so the flavor sinks in better.
This will mature while being stored and the color may change. However, there is no problem with the quality.
*Storing in the refrigerator suppresses fermentation and coloring phenomenon.
*After opening, store in the refrigerator and consume as soon as possible.
-Storage Instructions: Avoid direct sunlight, high temperatures & humidity.
-Manufacturer: Rokko Miso Seizojo
-Package design and stated contents may change due to item revision.
■ We can not deliver to the following countries.
Item No. V00584999028