Remove from the heat and cool. Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour ...

Miso-glazed homemade konnyaku ... loquat trout narezushi (traditional sushi made by lactic acid fermentation of fish, salt and rice) and small sweetfish heshiko (salted fish pickled in rice ...