Instructions: For the Den Miso: Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine using a heavy whisk. Cook over boiling water, stirring frequently until the sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool. (

Makes about 2 1/2 cups)

Cut fish into eight 4-ounce pieces. Place fish in one layer in a shallow dish. Pour 2 cups den miso over fish, turning to coat well. Cover with plastic wrap, and marinate in refrigerator 2 to 3 days, turning once a day.

Heat broiler to high. Remove fish from marinade, and place on a baking sheet skin-side down. Broil until caramelized, 2 to 3 minutes. With a flat spatula, turn fish and broil for another 2 to 3 minutes more. Serve immediately.

This recipe yields 6 to 8 servings.

Comments: Miso is a fermented soybean paste that comes in a wide variety of flavors, colors, textures, and aromas. It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup. All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or rye and soybeans; and mamemiso, miso made from soybeans alone. Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or rice base. The mixture is then allowed to mature from six months to three years. The darker the miso, the longer it has been fermented. Darker miso, which is saltier and stronger, is used in more robust-flavored dishes. The lighter-colored varieties are generally used in more delicate soups and dressings.

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