How To Make Saikyo Yaki (Grilled White Miso-Marinated Fish) Yakizakana Recipe

If you are looking for a really healthy seasoning, then you must try miso. Miso is a traditional Japanese seasoning made from soybeans fermented with salt and grains. It adds the fifth taste, known as ‘umami’ to any dish. It is a good source of vitamins B, E, and K, folic acid, copper, manganese, protein, and zinc.

The different varieties of miso are created by varying the ratio of soybeans to grains and the length of the fermentation period. Saikyo miso, the type of miso used in this recipe, is known as the mild and sweet variety. It comes from the region of Kyoto and is made with more grains than soybeans. It is also made with less salt compared to other miso varieties. The fermentation period is quite short, which produces a golden yellow color and a buttery, smooth consistency.

Saikyo miso is great for marinating fish, meat, and vegetables. It can also be used as a delicious soup and sauce base as it is mild in flavor. If you are running out of ideas on how to prepare fish, then you must try this recipe. The fish fillets are marinated in a mixture of Saikyo miso, sake, and mirin, then pan-grilled. These delicious fish fillets are perfect for any meal of the day. Serve them with rice or a vegetable siding.


• 4 fish fillets
• ¼ tsp salt
• 300 grams of Saikyo white miso
• 3 tbsp sake
• 3 tbsp mirin


This recipe takes about 30 minutes to make. The fish fillets need to sit for 30 minutes, then marinate for at least 24 hours. Serves 4.

Sprinkle salt on both sides of the fish fillets.
Cover fish fillets with plastic wrap and set aside for 30 minutes.
Put miso in a small bowl.
Pour in sake and mirin, then mix well using a wire whisk.
Spread half of the miso marinade at the bottom of a shallow plastic container.
Lay surgical gauze on top of the marinade.
Using a paper towel, pat the fish fillets dry, arrange them on top of the gauze.
Cover fish fillets with gauze then spread the remaining miso marinade on top.
Cover with a lid or plastic wrap.
Place the container in the fridge and let the fish marinate for 24 hours to 2 days.
Remove the fish from the marinade.
Heat a non-stick skillet lined with aluminum foil.
Pan-grill the fish fillets over medium-high heat until they are golden brown on both sides.

Ideas And Tips:

• You can use any fish fillet like cod, sea bass or salmon. You can also cook the fish in the oven or grill them over hot coals.

• You can also use muslin cloth instead of surgical gauze. If you don’t have either of them, you can put the fish directly into the miso marinade. Make sure you wipe the marinade off before cooking the fish.

How To Make Saikyo Yaki (Grilled White Miso-Marinated Fish) Yakizakana Recipe
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