There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Cooking expert Caren McSherry from the Gourmet Warehouse in Vancouver explains how to make a miso glaze. The simple marinade can be used on different types of fish from salmon to sable fish.

The glaze can be made several days ahead and kept refrigerated. 1-2 days maximizes the depth of flavour in the fish. In a small stainless saucepan heat the sake and mirin together. Whisk in the miso ...