Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

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Once home, I rinse the fish, wrap it loosely in wax paper and set it on a tray lined with ice in the refrigerator. My favorite way to cook halibut is to coat it in fresh herbs and let it “marinate” ...