…because some thoughts are worth remembering
It’s important to strike a balance between “proper way of doing things” and being resourceful and adapting, especially when you are living in another country. For everyday cooking, it seems silly to tracking down just the right ingredient to make your favorite dish at great lengths (or ordering online), or spend a lot of money for imported goods or produce of questionable quality.
I was craving misoyaki butterfish, but because restaurants in Denmark won’t have that, and butterfish is no where to be found, but relatively inexpensive miso is available, I made misoyaki salmon that’s pretty easy, even for an inexperienced cook. It just requires forethought as it needs to be marinated for 24 hrs.
Misoyaki Salmon (Adapted from the recipe here)
*White wine would work fine, too. I used left over cava (Spanish sparkling wine), and it tasted great
**I used a cheaper Korean miso (that would be considered “dark miso”) and it worked fine, too.
Photo: obviously the fillets got eaten up very quickly that I failed to take a photo of it…. Instead, it’s a photo of a fish market stall in Hakodate, Japan.