The first time I had Miso was in soup at a sushi bar, which I’m sure is the case for a bunch of you guys. Then a few months later I ordered the miso-marinated cod, which is usually an appetizer at most sushi restaurants and I was blown away by how good it tasted. I knew I wanted to recreate the dish but in more healthy way because typically this marinade is made with sugar and several ounces of mirin, which has a high sugar content. So I hit up the kitchen to make a better alternative without using Mirin or granulated sugar. I’m delighted with the outcome.
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