Black Cod with Miso
Signature Nobu dish featuring black cod marinated in sweet miso.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While black cod (sablefish) is not traditionally a staple in Japanese cuisine, the technique of marinating fish in miso is. Miso marinating has been used for centuries in Japan as a way to preserve and enhance the flavor of various ingredients. Nobu Matsuhisa adapted this technique, elevating it to fine dining with the use of black cod.
Nobu's Black Cod with Miso has become a symbol of modern Japanese cuisine, representing the fusion of traditional techniques with innovative approaches and high-quality ingredients. It's recognized as a cornerstone of contemporary fine dining.
Global Recognition
The dish's popularity has transcended geographical boundaries, becoming a sought-after item in Nobu restaurants worldwide and inspiring countless variations by other chefs.
Fine Dining Status
It has contributed to the perception of Japanese cuisine as a sophisticated and luxurious dining experience.
The dish boasts a complex interplay of sweet, savory, and umami flavors.
The richness of the black cod is balanced by the sweet and savory miso marinade. The miso, typically a blend of white and red miso, lends a fermented, umami depth. The marinade often includes sake, mirin, and sugar, contributing to a sweet and slightly acidic profile. The fish, when cooked properly, is incredibly tender and flaky, with a melt-in-your-mouth texture.
Marinating Time
Allow the black cod to marinate for at least 24 hours, and up to 72 hours, to allow the miso flavors to fully penetrate the fish. The longer marinating time results in a richer, more complex flavor.
Gentle Cooking
Cook the black cod slowly and gently to prevent it from drying out. Broiling or baking at a moderate temperature is preferred over high-heat searing. Keep basting the fish with the marinate while cooking.
Miso Quality
Using high-quality miso paste is crucial for achieving the best flavor. Experiment with different types of miso, such as white miso (shiro miso) for a sweeter flavor or red miso (aka miso) for a more intense, savory flavor.
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