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.
Excellent meal loved the sauce and I usually do not. Also liked that no skin on salmon. Will definitely order again
Nancy · 03/13/26
Salmon was dry/overcooked but the overall taste and quality was better than other salmon dishes I had from cook unity so far. The quality was better relatively. The sauces and cabbage tasted really good.
Taylor · 03/13/26
LOVE THIS! Low carb/calorie and delicious! Really enjoyed!
Linda · 03/13/26
Jerone · 03/12/26
Andre · 03/12/26
Sheryl · 03/11/26
Somya · 03/11/26
Noelia · 03/11/26
Luciano · 03/10/26
pablo · 03/10/26
RT · 03/09/26
So good, I ordered it again! The nutrition combined and flavor can't be beat.
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.
