Kyoto Kaiseki: Seasonal Harmony

1. Gently wipe 15 grams of kombu with a damp cloth. Place kombu in a pot with 1500 grams of Water and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the kombu.

2. Add 20 grams of katsuobushi to the hot Water, bring to a gentle simmer, then immediately turn off the heat. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve lined with cheesecloth. This is your prepared dashi.

3. In a bowl, combine 80 grams of Saikyo miso, 30 grams of mirin, and 30 grams of sake. Mix well to form a smooth paste. Coat 180 grams of gindara fillet thoroughly with the Saikyo miso marinade. Place in a shallow dish, cover, and refrigerate for at least 2 hours.