http://www.chefseattle.com/blog/food/black-cod-kasuzuke-recipe/ Talk about restaurants, food and dining in Seattle Wed, 08 Feb 2012 12:19:35 +0000 http://wordpress.org/?v=2.6.3 http://www.chefseattle.com/blog/food/black-cod-kasuzuke-recipe/#comment-339 Andrew S Mon, 05 Apr 2010 09:04:10 +0000 http://www.coffee.net/blog/food/black-cod-kasuzuke-recipe/#comment-339 The recipe you describe is black cod miso-zuke (because it uses miso, not kasu.) Kasu are the left-overs from making sake. The results are similar, but misozuke has that dare-i-call-it fungal quality from miso, where kasu-zuke has a more sake-like fermeneted flavor. The recipe you describe is black cod miso-zuke (because it uses miso, not kasu.) Kasu are the left-overs from making sake. The results are similar, but misozuke has that dare-i-call-it fungal quality from miso, where kasu-zuke has a more sake-like fermeneted flavor.

]]> http://www.chefseattle.com/blog/food/black-cod-kasuzuke-recipe/#comment-297 Reiko C Sun, 30 Aug 2009 10:50:31 +0000 http://www.coffee.net/blog/food/black-cod-kasuzuke-recipe/#comment-297 Why no kasu in this recipe? You can buy it at Uwajimaya.... Why no kasu in this recipe? You can buy it at Uwajimaya….

]]> http://www.chefseattle.com/blog/food/black-cod-kasuzuke-recipe/#comment-255 seafood lover Fri, 06 Feb 2009 05:12:52 +0000 http://www.coffee.net/blog/food/black-cod-kasuzuke-recipe/#comment-255 Can you suggest a beverage to serve with this recipe? Can you suggest a beverage to serve with this recipe?

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