Aqua Blue finds miso a versatile match for fish

09/22/2008 | Sunday Paper (Atlanta), The

Miso, a Japanese condiment made of fermented soybeans, is a key ingredient for bringing a subtle taste of Asia to fish, says John Metz, executive chef at Aqua Blue in Roswell, Ga. Different varieties of the salty paste have flavors ranging from sweet, earthy, fruity and savory, making it a versatile addition. One of Aqua Blue's specialties is sea bass marinated in a signature glaze of white miso, sugar, Japanese rice wine and sake.

View Full Article in:

Sunday Paper (Atlanta), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations