1

Sprinkle the salt on the salmon：
Sprinkle a small amount of salt on the salmon fillets, and leave them for a while.

2

Prepare miso-marinade bowl (misodoko)：
Add the sake, sweet sake and sugar to the miso in a bowl, and blend them thoroughly to prepare misodoko.

3

Marinate the salmon fillets in the misodoko：
Spread one third of the misodoko into a container, and place a sheet of gauze on it. Wipe out the excess water off the salmon fillets, and arrange them on the gauze. Then, place another sheet of gauze over the fillets, and spread the rest of the misodoko over (another sheets over) the fillets. Even the surface well, and then cover the misodoko with kitchen film. Store the container for a day in a fridge to season the fillets well with miso.

4

Grill the miso-marinated salmon：

Remove the salmon fillets from the misodoko. Grill both sides of them using your grill until the surface gets slightly burned. Then, cut them into bite-size pieces, and place them onto a plate. If you like, you can garnish the fillets with the turnip slices and boiled ginkgo nuts.

1

Prepare the ingredients：
Remove the excess water from the salmon using a kitchen paper.　Then, drizzle the white wine and olive oil over the salmon. Cut the king oyster mushrooms into bite size pieces.

2

Combine Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce and the breadcrumbs：
Add the breadcrumb into a bowl and sprinkle 1 tablespoon of Colorful & Fragrant Spice with Soy Sauce Flavored Sea Lettuce to give a fragrant aroma. Toss it well to mix.

3

Sprinkle the breadcrumbs over and roast：
Place the fillets on a sheet of aluminum foil or a heat-resistant plate. Sprinkle the breadcrumbs & the spice over the fillets and drizzle the olive oil.
Then, roast the fillets using a toaster oven for 7 to 8 minutes until the surface turns to golden brown.

4

Arrange the fillets onto the plate：
Arrange the fillets onto the plate and garnish them with the Italian parsley leaves and lemon wedges.