White Fish with Shallots and Miso Apricot Glaze


  • 1 teaspoon light miso
  • 1 teaspoon apricot jam
  • 2 tablespoons sake
  • 1 tablespoon extra virgin olive oil
  • 2 fillets white fish, about 1/2 pound (225g) total
  • fresh coarsely ground black pepper
  • 2 tablespoons shallots, minced

serves 2

Any firm-fleshed white fish will work here - rock cod, sea bass, orange roughy, even catfish. The glaze - mixo plus sweetened fruit - is in the style of Kyoto cuisine, and goes exceedingly well with a flask of chilled premium sake.


Mix the miso, jam, and sake together in a cup. Turn on the broiler. Rub the oil on the fillets, pepper them, and place in a broiling pan. Broil for about 2 minutes, spoon on some of the sauce, and sprinkle on the shallots. Broil until browned, about 3 minutes.

Depending on what kind of fish you use, you may need to turn it over, spoon on more sauce, and broil the other side. Serve on warm plates.

Recipe source

Reprinted with permission from the book:

The Breakaway Japanese Kitchen

by Eric Gower

Kodansha International

The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce completely new tastes.

Author and chef Eric Gower artfully uses staple ingredients and seasonings from Japanese cooking - like edamame, shiitake, ginger, and soy sauce - in his own unique contemporary style. His dishes are born of a passion for good home-cooked food and experimentation over fifteen years spent living in Japan.

Each recipe expresses Gower's innovative approach: effortless blending of Japanese cuisine with that of other countries (particularly Italy), minimalist presentation, emphasis on time saving, and a playful, free, and joyous approach to the making of great food.



Source: The Breakaway Japanese Kitchen
by Eric Gower
Copyright (c) 2003 by Eric Gower. Reprinted by permission. All rights reserved.

Kitchen & tableware ideas
Bauhaus-style Bamboo-Lattice Bud Vase
lattice bud vase
lattice bud vase

This elegant bud vase combines traditional Japanese bamboo craftsmanship with a Bauhaus sensibility.

An example of Takesensuji bamboo ware from Shizuoka Prefecture, the narrow glass vase is held between two frames of fine bamboo lattice. The lattice frames may be oriented either horizontally or vertically.

Traditional yet modern, it's a work of art even without a flower. [US$34, €30]

Unique Japan Postbox Tea Canister
postbox tea tin

This brick-red tin would make a handy stand on your desk for holding pens, pencils and brushes. Or of course you can use it for its original purpose, as an airtight container for storing your favorite tea.

The round scarlet post box has been a familiar sight on Japan's streets for almost a century and a half. The Japan Post adopted the iconic design from the British Royal Mail postbox, as well as the distinctive red livery. Instead of the Royal Mail's coat of arms, however, the box is decorated with the kanji characters for Yuubin (Post Office) and one of the earliest logos in the world, the letter T (for 'Tsushin') with a bar across it, which debuted in 1877.

The tin comes filled with a 30g pack of Houjicha, a roasted black tea that is refreshing as a hot beverage in winter or iced tea in summer. The tea is from the famous Suzukien tea plantation in Saitama, Japan.

It's the perfect gift for designers, tea-lovers, Japanophiles or stamp collectors. [US$15, €13.20]

Sister sites:
Craft Beer Bars Japan
Bars, retailers and festivals
Animal Cafes
Cat, rabbit and bird cafe guide
Where in Tokyo
Fun things to do in the big city
Popcult, design and cool stuff to buy
Barking Inu
Sushi dictionary and Japan Android apps