Miso sauces have recently moved out of Japan and into the global culinary landscape--and why not? Here, the fermented bean paste, familiar as a soup base, becomes a sweet, delicious glaze, turning a simple roast salmon into an international sensation.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.
Ingredient Notes:Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
Sake: A dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Note: Matcha is an emerald-green powder made by grinding the older, carefully protected leaves of a Japanese tea plantation's oldest bushes. Some online sources are www.uptontea.com and www.edenfoods.com.
1/2 other carbohydrate, 2 medium-fat meat