• A piece of fillet of fish (salmon, mackerel, yellowtail, etc.) (about 70-80g)
• A pinch of salt
• Saikyo pickling seasoning（Miso）100g
• A sheet of gauze (for wrapping the fillet)

1. Sprinkle salt on both sides of the fish and store in the refrigerator for about 30 minutes. Wipe excess water from the fish with kitchen paper.
2. Put the gauze-wrapped fish fillets and Saikyo pickling seasoning into a zipper-lined plastic bag, remove the air, and marinate in the refrigerator for about 1 to 2 days.
3. Take it out from the refrigerator and peel off the gauze. (If there is no gauze, wipe off the miso on the fillets) *Do not wash the fish with water.
4. Grill the fish over low heat for 4 minutes on one side, then turn the fish over and cover with a lid for about 5 minutes, keeping an eye on the fish. (Adjust the grilling time according to the thickness of the fillet.)

This is a seasoning for miso marinade made from sweet rice miso prepared in the traditional way.

Dehydrated fish by sprinkling with salt can be easily prepared for marinating in miso by simply marinating for 1 to 2 days.

If you marinate fish wrapped in gauze, it is convenient to just take off the gauze and immediately start grilling.