Si pairs miso marinated salmon with freshly steamed garlicky greens and moreish sticky rice for a delicious and healthy dish. 1. To make the marinade, mix together the white miso paste ...

“Without it, Japanese food and flavour don’t exist at all.” To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of miso, shoyu, rice vinegar, mirin and sake. It ...

If you want to push the boat out a bit more, you can indulge in the likes of crab, black cod and prawn dumplings; tuna tartare with nori cracker; lamb cutlets with Korean spices; and black cod ...