All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tara no kinome-yaki / grilled cod in sansho pepper leaf marinade

A seasonal favorite. Marinade with aromatic and peppery sansho leaves, with a hint of citrus.

2 small fillets cod

For marinade
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
1 tbsp ponzu
Several sansho leaves


Mix sake, mirin, soy sauce, ponzu and chopped sansho leaves (set aside a few sansho leaves for garnish), and marinate cod for 20-30 minutes.

Turn cod once or twice while marinating.


Remove cod from marinade and grill until lightly brown, 10-15 minutes at 450 F/230 C.

In the meantime, reduce marinade on low heat until slightly thickened.

When cod is ready, place on plate, pour reduced marinade, and garnish with fresh sansho leaves.

  • Works with any fish. Use fresh fish only.
  • If red-meat fish is used, add more soy sauce (and a small amount of brown sugar) for a stronger and richer marinade.
  • If ponzu is not available, use a mix of lemon juice and soy sauce or mentsuyu noodle soup base. Or simply add lemon slices to the marinade.
  • Without sansho leaves, the dish is called yuan-yaki [yuan-grill].

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