The Miso Black Cod, a signature dish of chef Nobu Matsuhisa, is easy to make at home. The dish uses a slow marination and high-heat sear followed by a savory-sweet glaze created by the miso marinade of miso to create deep cuts through the fish's fat. This is a high-profile fusion of Japanese technique with Peruvian flavors, influenced by years spent in Lima, Peru where he couldn't find traditional Japanese ingredients. The chef's unique style combines Japanese technique and Peruvian influences. The Miso White Cod is a simple yet simple dish that requires a few minutes under a broiler to caramelize the sugars and create a satisfying contrast to the fish’s richness.