Hisato Nakahigashi's Sweetfish in yuzu miso sauce prepared on Japanese cedar

10 “pregnant” sweetfish (komochi ayu)

Salt, for marinating

300ml sake

150ml mirin

100ml soy sauce

200g tsubu-miso

sudachi juice

1 yuzu, sliced

20 Japanese cedar (sugi) boards

Bamboo strings, as appropriate

2 sudachi

Cut the head and tail off the “pregnant” sweetfish and marinate it for 2 hours in water with 3% of its weight in salt added. Drain in a sieve and remove the excess water.

Mix the sake, mirin, soy sauce, and tsubu-miso. Squeeze the sudachi juice into it and add the yuzu slices. Immerse the sweetfish into the miso mixture and leave for 3 days.

Remove the miso thoroughly from the sweetfish and char-grill it. Sandwich it between Japanese cedar boards, bind with bamboo strings, and cook it for 10 minutes in an oven preheated to 350°F (180°C) to transfer the aroma of the Japanese cedar to the fish.

Place the sweetfish on a plate and garnish with the sudachi.

Serves 10