RECIPE: Yuzu Kinzanji Miso Fish

  • 2 min read
RECIPE: Yuzu Kinzanji Miso Fish


Easy, healthy, and tasty! Yuzu kinzanji miso fish is an umami-rich dish that adds a refreshing citrus and nutty marinade to white fish (or chicken).

This recipe is a great way to make white fish flavourful and tender! Sprinkle fish with salt, sit for 20 minutes, and pat dry. Then, cover fish in the miso marinade sauce and let it rest overnight. Bake or pan fry, and then serve!

What is Kinzanji Miso?

Kinzanji miso is a soy-bean based paste that adds a sweet, savoury, and nutty taste to your dishes! Regular white and red miso are often used to make soups (e.g. miso soup) and sauces. However, kinzanji miso is commonly used as a topping to enjoy on its own. It can also be used to marinate your meats and vegetables! The miso topping is combined with added ingredients, such as yuzu, eggplant, and shiso. These added ingredients give the miso unique flavour and texture!

You can enjoy kinzanji miso on top of plain rice, tofu, meats, salads, or use it to marinate vegetables, fish, and meat!

What is Yuzu?

Yuzu is a tangy citrus fruit originating in East Asia. It’s not commonly eaten on its own due to its vibrant and tart flavour. However, its aromatic, floral taste makes it a staple ingredient in Japanese cooking. As such, you can find yuzu in savoury meals, desserts, drinks, and sauces!

Yuzu infused kinzanji miso will add bright, tangy, and citrus flavour to your dishes! Its versatility makes for a great addition to the kitchen when elevating meals at home.


Servings: 2


  • 2 pieces (250g) white fish (Eg. cod, halibut, tilapia, haddock, Spanish mackerel, etc.) (you can also substitute with chicken)
  • Salt
  • 30g yuzu kinzanji miso
  • 1 tbsp sake
  • 1 tbsp soy sauce


  1. Sprinkle salt on both sides of the fish and let sit for 20 mins. Pat dry with a paper towel.
  2. In a small bowl, combine the yuzu kinzanji miso, sake and soy sauce.
  3. Cover the fish in the marinade from step 2 and marinate in the fridge overnight.
  4. Bake or pan fry but be careful not to burn.


Introduction courtesy of Tiffany Furukawa

Tiffany spent her childhood exploring Japanese food in the suburbs of Tokyo and helping her Obaachan (grandmother) in the kitchen. These experiences nurtured her passion for food and she is now studying environmental sustainability and food sciences at university. In her free time, Tiffany loves discovering hidden restaurants in Japan, trying out new recipes in the kitchen, and going on runs! 

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