why miso cod ALWAYS taste better at a restaurant (kasuzuke)

[@TRXST.ISSUES]

I agree about strainers, but miso is umami af, even solo

[@davenak]

I love Black Cod Kasuzuke: flaky fatty fish and intense umami. I do think of Kasuzuke Cod & Miso Cod as two very different recipes and agree that sake kasu marinade is far superior. The recipes I've used (including Uwajimayas) recommend 3 days marinade, which makes the pre-marinated filets a good option. Sake kasu can be hard to find, unfortuantely, but it's worth it to try this out if you see it in stock at your Japanese market

[@santos.l.halper1999]

agreed, very different for sure. As we have very good economic alternatives in the south pacific, I'm less inclined to use delicate prep and cooking methods for marinated fish often opting for saikyo yaki even though kasu is easily available here

[@staciesabatino3817]

Great video with useful tips. It looked so good even your cat thought so! Thank You Matt!

[@gunsandroses8205]

Yo man your videos are great I was wonder could you make a video on your kitchen and where you keep stuff

[@MrPoopSoup]

True

[@benridley9948]

If you were going to cook it sous vide, How would you recommend finishing it?

[@YouTube_can_ESAD]

Thank you for this recipe, explanations and execution! I can’t wait to make this for my Elderly Parents!! 🔥

[@Erikkmachowek.]

Possible to do this with salmon??

[@acooknamedMatt]

Yes 100%

[@shortsweettoo]

Interesting marinade. Also loved your water freezer bag trick! Nice video.

[@Tom-yc8jv]

Freezer bags being used to marinade food has only been used since the 1950's, so it's fairly new idea...

[@jonathanjrod]

Wow, perfect!👌🏼💯

[@CJB_B95L]

What was that ingredient? Could you spell it out or do you have a link to purchase? I am completely unfamiliar with it.

[@davenak]

It's called "sake kasu" or "sake lees". It's refrigerated and you wil only find it at some Japanese supermakets w/ good fish counters (ask the fish monger if they sell it).

[@AC-gw4qu]

kasuzuke (sake kasu, a by-product of the sake making process, available in some seafood departments--call ahead to check.

[@AceHBK972]

Nice. Would love to see some sous vide cooking and techniques

[@polinaasmr340]

what rainer omakase?

[@maxp5568]

Andy Cook! Yeowwww... good influence.

[@Ontei]

Great Vid! Do you use the finger trick with the rice even though you have the lines in the zojirushi? I never know if i should use the lines in the zojirushi pot or not.

[@pandoraspocks4102]

I’m assuming the color comes from the sugar. Thanks for the bag in the water trick

[@sami9572]

How this recipe works with other white fishes?

[@alexanderstavropoulos1257]

looks great, but why u got two ovens on your wall and you’re cooking on the floor?

[@zdravkosim]

most of the umami comes from the miso, broski. it adds no sweetness :)

[@shyskye9254]

fish does not appeal to me but amazing video :)

[@Al7arethh]

Currently going through every single video of this style we stop them please!

[@michL456]

Does sake lees have alcohol content? I think Andy cooks purposely avoids using anything alcohol based bc he doesn’t drink? I saw a video where he avoided using a beer for a batter. But I could be wrong !

[@acooknamedMatt]

I don’t drink either. It gets cooked out.

[@michL456]

@@acooknamedMatt ya I wonder though if it’s a don’t want it in the house situation. Just a thought I had, really I don’t know for sure!

[@tlvance3973]

​@@michL456troll

[@gerber8915]

I live in Maine. I have absolutely no access to a lot of the ingredients presented in this episode. If I actually do, I don't know about it, and I would have to drive an hour away and back if it exists. My mother recognizes this problem and makes authentic Filipino longanisa and sells it to Filipino families. She also makes this thing I call monkey meat because I was a dumb kid growing up, but it's some Filipino grilled pork on a stick thing. I'd love to try this, but I just don't have the access to it.

[@marul8352]

attendance ✅️ hi Matt

[@RionsFoodie]

Washing rice in strainer is the authentic way to wash in japan😀 If you didnt kno now u do 🫵👁️👄👁️

[@AC-gw4qu]

It's less sustainable--a greater waste of water. And how much time are you really saving? You marinate the fish for 24 hrs, so rinsing the rice in a bowl isn't adding any time to the process.

[@RionsFoodie]

@@AC-gw4qu we dont waste rice water, rice water can be stored and used for cleaning, skin care, hair care, and to feed plants. Its him who’s wasting water. And we usually let it rise over night or at least half a day for maximum results of texture, volume, and taste. Unless you have high quality rice cooker