Saikyo Yaki (Kyoto-Style Miso-Marinated Grilled Fish) | Traditional Japanese Cuisine

Saikyo Yaki (Kyoto-Style Miso-Marinated Grilled Fish or Meat) is a refined dish that embodies the elegance of Kyoto’s culinary tradition. By marinating fish or meat in sweet, mellow white miso (Saikyo miso) and then grilling, it creates a sophisticated harmony of delicate sweetness and savory umami. The surface turns lightly charred and fragrant, while the inside stays moist and tender. Saikyo Yaki pairs beautifully not only with sake and steamed rice, but also with wine and champagne.

The charm of Saikyo Yaki lies in the natural benefits of fermentation: amino acids, peptides, B vitamins, and minerals found in white miso. Through osmosis, excess moisture is balanced, resulting in a plump, juicy texture and deep flavor, even with less salt. While black cod, Spanish mackerel, salmon, sea bream, and squid are classic pairings, the dish also works wonderfully with chicken, pork, or beef—offering seasonal variety and different expressions depending on the ingredient.

Despite its elegant taste, the cooking process is surprisingly simple. No special tools or advanced techniques are required, and you can achieve restaurant-quality results with a frying pan, grill, or oven. This time, we prepared Saikyo Yaki using black cod, but it is equally delicious with Spanish mackerel, salmon, swordfish, sea bream, squid, or even chicken and pork.

Why not bring the refined depth of this traditional Japanese dish to your table as a centerpiece that adds both elegance and flavor?

 

What is Saikyo Yaki?

Saikyo Yaki is a traditional Japanese dish made by marinating fish or meat in sweet white miso and then grilling it.
Originally, the name referred specifically to dishes prepared with Saikyo miso—a delicately sweet white miso produced in Kyoto—but today it is often used more broadly for any miso-marinated grilled dish made with white miso. Traditionally, authentic Saikyo Yaki is made with Kyoto’s Saikyo miso, yet at home it can be easily prepared with other white miso varieties that are more readily available, while still delivering delicious results.

Because Kyoto is far from the sea, the practice of preserving and enhancing fish with miso developed there long ago. Kyoto’s white miso, known for its refined sweetness, eventually came to be called Saikyo miso, and dishes made with it became known as Saikyo Yaki.

It is said that in the beginning, this delicacy was enjoyed mainly by aristocrats and monks due to its high cost. Over time, however, it spread to the general public, evolving from a method of preservation into a refined dish gracing celebratory tables. Born from the wisdom of food preservation, Saikyo Yaki is now cherished as an elegant part of Japanese cuisine.

With its gentle, low-salt sweetness, Saikyo Yaki pairs beautifully not only with sake and steamed rice, but also with wine and champagne—making it a dish with the potential to be loved worldwide.

 

Preserved Foods: The Hidden Foundation of Japanese Cuisine

Japan’s hot and humid climate made food prone to spoilage, while its four distinct seasons created cycles of harvest and abundance. To enjoy ingredients year-round, preservation methods became essential, and over the centuries Japan developed a remarkable variety of preserved foods. Beyond the Saikyo Yaki featured here, countless preservation-born dishes emerged, from kasuzuke (sake lees pickling) and tsukemono (Japanese pickles) to himono (dried fish).

The very foundations of Japanese cuisine—soy sauce, miso, katsuobushi (dried bonito flakes), and kombu (dried kelp)—grew out of preservation techniques such as fermentation and drying. Other staples such as umeboshi (pickled plums) and tsukudani (soy-simmered seafood or vegetables) were also created for preservation, yet today they are cherished traditional Japanese foods enjoyed for their rich flavors.

In this way, the taste of Japanese cooking is deeply rooted in preservation culture. What makes Japanese cuisine unique is how Japan’s climate and environment fostered preservation methods that not only extended shelf life but also gave rise to the deep umami flavors now central to washoku, traditional Japanese food.

 

Ingredients (Serves 3)

 

Instructions

1		Lightly sprinkle both sides of the black cod fillets with salt and let rest for 20 minutes to 2 hours.
2		Pat the fish dry with paper towels to remove any excess moisture. Tip Wiping off the liquid after salting removes fishy odors, helps flavors penetrate, and keeps the flesh tender and plump.
3		In a bowl, combine white miso, sake, mirin, and sugar. Whisk until smooth. The saltiness of white miso can vary by brand—taste and adjust if needed.
4		Spread half of the miso marinade evenly over the bottom of a flat container or tray. Place the fish fillets on top, then cover them completely with the remaining marinade.
5		Cover the surface tightly with plastic wrap and refrigerate for 1–2 days (minimum 6 hours, up to 2–3 days). Tip The longer the marination, the richer the flavor—1 day = mild, 2 days = robust, 3 days = deep and intense.
6		Remove the fish from the refrigerator 15–20 minutes before cooking to bring to room temperature. Wipe off the miso thoroughly with a spatula or paper towels. Tip Saikyo miso is high in sugar and burns easily, so be sure to remove it well before cooking.
7		Line a frying pan with parchment paper and place the fish skin-side down. Cover and cook over low heat for 5–6 minutes, until golden. Flip, cover again, and cook for another 3–4 minutes, until cooked through. Tip Cook slowly over low heat to avoid burning. Using parchment paper in the pan helps prevent sticking.

 

Cooking Methods

Frying Pan

Cooking with a frying pan requires no special equipment and is simple enough for anyone to try. With low heat and a lid, the fish turns out moist and tender. Using parchment paper prevents sticking and makes cleanup easy.

See the Instructions section above for detailed cooking steps.

 

Fish Grill (Japanese-Style Broiler)

A fish grill requires careful heat control, but it cooks the fish evenly with indirect heat. The skin becomes crisp and fragrant, while the flesh stays juicy and tender—this method delivers the most “authentic grilled fish” flavor.

How to Grill:
1. Preheat the grill.
2. Cook over low to medium-low heat until the surface is golden and fragrant (about 7–10 minutes, depending on thickness). Watch the heat carefully as miso burns easily. Lightly oil the grate or tray, or line with foil to prevent sticking.

 

Oven

While an oven takes longer to preheat, it allows you to cook a larger quantity all at once. Simply set the temperature and time, and the fish cooks evenly through—moist, juicy, and without breaking apart.

How to Grill:
1. Preheat the oven to 180°C (355°F).
2. Line a baking sheet with parchment paper and arrange the fish fillets.
3. Bake at 180°C (355°F) for 12–15 minutes, until lightly browned on the surface and cooked through. For extra-crispy skin, increase the oven to 200°C (390°F) and bake for an additional 2–3 minutes at the end.