Browsing Tag


Karista's Kitchen Life Around My Table Seafood

Miso Sake Glazed Cod with Jasmine Rice

Miso Sake Glazed Cod

Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

Miso Sake Glazed Cod // Karista's Kitchen

The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

Spiceologist Spices // PNW Food Blog Retreat 2017

Jcoco Chocolates // PNW Food Retreat 2017

San Juan treats from // PNW Food Retreat 2017

I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

Enjoy this fun and delightful recipe and let me know how you like it!

Delicious Wishes and Loads of Love,


Miso Sake Glazed Cod

Serving Size: 4

Miso Sake Glazed Cod


  • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
  • 1/3 cup white miso paste
  • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
  • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
  • 2 teaspoons fresh minced ginger
  • 1 clove garlic, minced
  • ½ teaspoon Thai Kitchen Chili paste
  • Fresh ground black pepper
  • Sliced green onion (garnish optional)
  • Serve with Jasmine rice or brown rice and steamed broccolini


  • Heat the oven to 350F.
  • In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
  • Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
  • When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
  • Notes

    This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

    Recipe Management Powered by Zip Recipes Plugin


    Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    Maple & Miso Roasted Root Vegetables

    Maple and Miso Roasted Root Vegetables // Karista's Kitchen

    I’ve been in a root vegetable rut lately and I’ve been browsing new ideas for preparing these seasonal beauties. I typically prepare root vegetables in all sorts of ways using various cooking methods to keep things interesting. I use them in Irish Beef Stew, Soups and sometimes just roasted with a honey balsamic vinaigrette. I’ve been known to finely grate them, using them in salads or slaws, and I’ve even thrown leftover roasted root vegetables in my morning omelets or top them with a poached egg.  And of course, there is nothing quite like a parsnip puree or a root veggie mash.  All lovely and delicious and palate thrilling.

    But when I stumbled onto a Maple and Miso glazed root vegetable dish recently, I was in awe.  Ranger Craig and I were dining at a restaurant in Bend, Oregon and this lovely dish was on the menu.  I was intrigued.  The combination unusual but sounded like it could totally work.

    Maple and Miso Roasted Root Vegetables // Karista's Kitchen

    I’m not a stranger to either ingredients, in fact, one of my favorite ways to use miso is preparing my Miso Sake Glazed Black Cod or Scallops.  That dish is a staple in my house and it was a huge hit with all my culinary students.  And of course, I adore using maple syrup to glaze roasted vegetables and create lush dressings to pair with spinach, bacon and mushroom salads… but honestly, where have I been?  The combination of these two ingredients doesn’t seem to be a new idea.

    After researching the use of maple syrup and miso as a glaze, I discovered all sorts of blog posts and recipes using this unique combination of flavors.  Some use miso and honey, others use miso and maple syrup.  I found loads of creative variations and after testing a few variations of my own, I decided on this simple recipe.

    I found that I completely adore the Maple Miso glaze with sweet potatoes.  It just works. But if you have a bin full of root vegetables such as parsnips, turnips, beets, golden beets, carrots, red onions and sweet potatoes, this glaze makes the loveliest vegetarian entree or side dish.

    I julienned my root vegetables for the photos but cutting them into 1 inch cubes works just as well.  And it makes prep much faster.

    I paired this simple roasted root vegetable dish with my herb roasted chicken but it would pair just as beautifully with a slow braised pork, lamb or beef roast for a gorgeous and delicious Sunday supper.  Or try pairing these veggies with braised lentils for a complete vegetarian meal.

    Once you try this fragrant and flavorful glaze you’ll be using it on everything!

    Delicious Wishes and Loads of Love,


    Quick Note:

    Because I always have a tub of organic white miso in my frig, that is what I used for this recipe.  I prefer white miso but feel free to experiment with other types of miso if you wish.  Also, don’t forget, this glaze is fantastic with sweet potatoes.  So if you’ve got a stash of sweet potatoes only, this would make a fun and delicious roasted sweet potato dish.

    I adore sweet and savory combined so I always include red onions with my roasted root vegetables.  The red onion gives the dish a lovely layer of flavor and for me, completes the flavor profile of this recipe.

    This is truly one of those recipes that can be used as a “guideline”.  A recipe to play with and make your own, adding or subtracting ingredients to your taste.  Enjoy!

    Maple & Miso Roasted Root Vegetables

    Maple & Miso Roasted Root Vegetables


    • 1 1/2 - 2lbs assorted root vegetables cut into 1 inch cubes (examples: sweet potatoes, carrots, beets, golden beets, parsnips, turnips, red onions)
    • 2 tablespoons organic white miso paste
    • 3 tablespoons maple syrup
    • 2 tablespoons extra virgin olive oil
    • Sea salt and freshly cracked black pepper to taste
    • Garnish with toasted sesame seeds, optional (I forgot the seeds for the photos!)


  • Pre-heat the oven to 400F.
  • Line a baking sheet (or two if you need) with parchment paper.
  • Whisk together the miso paste, maple syrup and olive oil.
  • Toss the cubed vegetables with the miso/maple/olive oil blend and then sprinkle with a little sea salt and black pepper.
  • Transfer them onto the parchment lined baking sheet in a single layer, using two baking sheet if needed.
  • Place them in the oven and let them roast for about 25-35 minutes or longer, until they are done. This will depend on how large or small you diced the vegetables. They should be soft in the center and caramelized on the outside. I always check my veggies at about 25 minutes and then give it another 5-10 minutes as needed.
  • Take the vegetables out of the oven and taste for seasoning, giving them a little extra salt if needed. Transfer to a platter and serve warm.
  • For an Asian flavor twist add a tablespoon of soy sauce or sake to the miso blend and then garnish with toasted sesame seeds... or for a little spice, whisk in a splash of Sriracha.
  • Recipe Management Powered by Zip Recipes Plugin



    Grilling Karista's Kitchen Seafood

    Miso-Saki Glazed Scallops


    My baby chicks arrived!  They are just as sweet as I imagined.


    Miso-Saki Glazed Scallops

    Ginger, Rosemary, Cocoa and Pepper.

    Baby Chick

    Cocoa, a Silver Laced Wyandotte

    Four little ladies currently basking in the warmth of a heat lamp, or wrapped in a towel and snuggled up with one of the two sassy gals.

    baby chicks

    Ginger and Rosemary

    I keep finding Tank sitting by the brooding crate watching the little ladies.  He seems highly entertained by the baby chicks comedic behavior.

    baby chicks

    Suzie Q and her baby chick Pepper

    In honor of our new little ladies I wanted to post my most delicious Cajun Quiche recipe.  But with my schedule, snapping a picture before the Quiche gets eaten has been challenging.

    baby chicks

    Tink and her little chick Rosemary

    I did manage to snap a few pictures of a new fave scallop dish.  Miso-Saki Glazed Scallops.

    baby chicks

    Sweet little Rosemary with Pepper and Cocoa

    I use this heavenly glaze for a black cod recipe in one of my seafood classes.  However, its divine over pan seared scallops.

    Me and Ginger

    Pair with Cococnut Rice or Coconut Sweet Potato Mashers and dinner is a little slice of heaven.

    Wishing you a most delicious Autumn!

    Loads of Love,


    Miso-Saki Glazed Scallops

    Serves 4


    1- 1 1/2 lbs Dry packed scallops

    2-4 tablespoons clarified butter

    1/3 cup white miso paste

    2 tablespoons dark brown sugar

    ¼ cup sake (add more to thin the sauce if you like)

    2-3 teaspoons fresh minced ginger

    1 clove garlic, minced

    ½ teaspoon Thai Kitchen Chili paste

    Fresh ground black pepper

    Sliced green onion (garnish optional)


    Whisk together the miso paste, sake, brown sugar, ginger, garlic and chili paste, either by hand or in a blender.  Ladle a bit of sauce on four plates or one large platter.  When the scallops are done you will set the scallops on the sauce and then garnish with the green onion.

    In a large heavy bottom skillet heat 2 tablespoons clarified butter over medium high heat.  Season the scallops with a little salt and pepper.

    When the butter is hot and frothy, add the scallops but don’t over crowd the pan. You may need to cook the scallops in batches.

    Let the scallops brown (about 1-2 minutes) and when they easily pull off the bottom of the pan, turn them over and brown the other side, adjusting heat as necessary.

    Transfer the scallops to the plates or platter laced with the Miso-Saki glaze.  Garnish with sliced green onion and serve immediately.