Local Fish ʻUlu Miso Yakimono
Chef Brian made a miso from fermented ʻulu instead of the typical soy beans.
Like so many Japanese dishes, miso has roots in China. It was brought to Hawaiʻi when the Japanese arrived in 1868.
Miso is commonly used in soups or as marinades, and for this dish, local fish is marinated in ʻulu miso, roasted (yakimono is an all-encompassing term referring to various cooking Japanese cooking methods), and served with pickled myoga.
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