Gindara-Saikyo-Yaki (Miso Pickled Kyoto-Style Black Cod - 銀鱈京都西京味噌漬) (70gx2)
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Gindara-Saikyo-Yaki (Miso Pickled Kyoto-Style Black Cod - 銀鱈京都西京味噌漬) (70gx2)

Gindara-Saikyo-Yaki (Miso Pickled Kyoto-Style Black Cod - 銀鱈京都西京味噌漬) (70gx2)

Now$18.50 $20.17 w/GST
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Delivery: Order now to receive your item on 29 May 2024 at 12 - 6 PM. 

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Gindara-Saikyo-Yaki

Fatty and Rich Black Cod Picked in Kyoto-Style Miso

Fatty Cod with the Subtle Sweetness of Miso

Tender, melt-in-your-mouth black cod undergoes a 48-hour marination process in sweet Kyoto-style white miso, also known as Saikyo miso.

Originally, Saikyo-marinated cod served as a preservation method, allowing this delectable fish to journey from the coastal regions to Kyoto's inland kitchens. Today, it stands as a testament to centuries of culinary tradition, offering a taste of Japan's rich heritage right at your dining table.




Saikyo miso, a type of shiro-miso, boasts a light cream color and is distinguished by its short maturation period, high ratio of rice malt, and low salt content. The result is a miso with a refined sweetness and flavor profile that enhances the delicate taste of the cod flesh.
 

Fatty Black Cod from Japanese Coast

Their seasoned fisherman, who have been dealing with seafood for many years, carefully select only the freshest, high-quality ingredients rich in seasonal Japanese coastal fat. 

Cod Loved by All Ages

Cod, renowned for its nutritional value, tenderness, and universal appeal, provides the perfect canvas for the nuanced nutty flavors of grilled Saikyo miso. This harmonious blend of flavors creates an unforgettable dining experience loved by all ages.


How to Enjoy

1. Please move it to the refrigerator to thaw at least 12 hours before serving.
(once thawed, please consume within 1-2 days for the fish will become increasingly saltier as the miso marinade continues to penetrate the fish flesh.)
2. Slowly cook over low heat on the grill or using parchment paper or similar.


*It can also be deliciously enjoyed by wrapping it in aluminum foil and cooking it in a steamed style.






Story of Sendai Tsukeuo

The craftsmen of Sendai Tsukeuo have been working with fish for many years, carefully handpicking and using only those selected ingredients.
This includes the freshest, most fatty seasonal fish from the seas around Japan as well as the world's oceans.
The president, Takeda, grew up in his idyllic hometown of the sea, mountains, and rivers, where his parents are currently involved in agricultural production.
It is the goal to introduce to people all over the country and the world, the agricultural products that they have grown in close contact with nature

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