Chef Sergio's special homemade miso blend featuring both the red and white varieties, called tama miso, boasts a smooth, umami-filled creaminess. It's used as a marinade for tender salmon, which is then baked and paired with a side of charred cabbage tossed in koji, a nutty fermented rice powder. This is a simple weeknight meal when you want something healthy yet super savory and satisfying.
The salmon was a perfect portion. Maybe a little seasoning on the salmon for the perfect kiss 🤌🏽
Amanda · 04/15/26
Love the miso on the salmon. I also really liked the charred cabbage. One of my favorites
Elizabeth · 04/15/26
Ben · 04/15/26
Ryann · 04/15/26
Delicious! I warmed it up in the microwave and it turned out so good. I peeled off the skin, put it in the air fryer to crisp it up. No way I'm throwing it away. It was so delicious.
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
