Hello! Today, we’re introducing a quintessentially Japanese dish with a unique twist: Gindara no Sugi Itayaki (grilled black cod on a cedar plank). At Takeda, this dish is flavored with Saikyo miso, a traditional sweet miso, to bring out the delicate richness of the black cod.

What is Grilled Black Cod on Cedar Plank?

Grilled Black Cod on Cedar Plank is a dish that showcases the art of Japanese grilling. A fillet of gindara (black cod) is grilled atop a thin cedar plank (sugi ita), allowing the fish to absorb the gentle aroma of the cedar wood.

This cooking method has been a part of Japanese culinary tradition for centuries and is cherished for its ability to infuse food with subtle, smoky flavors.

Takeda’s Signature Twist

At Takeda, we marinate the black cod in Saikyo miso, a Kyoto-style sweet white miso. This unique marinade enhances the fish’s natural sweetness and creates a beautifully caramelized surface when grilled.

The pairing of the cedar plank’s smoky aroma with the umami-rich Saikyo miso results in a flavor that is both refined and deeply satisfying.

How to Enjoy Grilled Black Cod on Cedar Plank

This dish is best enjoyed as it is served: fresh off the grill and warm. The tender, flaky texture of the black cod contrasts beautifully with the slight crispiness of its caramelized miso glaze.

The cedar plank not only adds aroma but also keeps the fish moist during cooking, resulting in a perfectly balanced bite every time.

For an authentic Japanese dining experience, enjoy this dish with steamed rice and a side of seasonal pickles.

A Taste of Japan’s Culinary Elegance

Grilled Black Cod on Cedar Plank is a perfect representation of Japanese culinary artistry—delicate, aromatic, and packed with flavor. Whether you’re exploring traditional Japanese cuisine or looking to indulge in something special during your travels, this dish is a must-try.

At Takeda, our Sugi Itayaki brings together time-honored techniques and premium ingredients to create a truly unforgettable dining experience.