Hawaii Meets Japan: The Art of Misoyaki Butterfish

Indulge in the delicate flavors of Misoyaki Butterfish, featuring rich, buttery Black Cod marinated in a savory-sweet miso glaze, then perfectly caramelized for melt-in-your-mouth tenderness. This dish is complemented by garlic-ginger bok choy and shiitake mushrooms, bringing an earthy balance to the umami-rich fish. To finish, enjoy a silky yuzu panna cotta with a black sesame crumble, a stunning fusion of citrus brightness and nutty depth.

Class MENU:

Misoyaki Butterfish featuring Black Cod

Garlic Ginger Bok Choy & Shiitake Mushrooms

Yuzu Panna Cotta with Black Sesame Crumble

Note: Feel free to bring your favorite bottle of wine to enjoy during the class! Tips are welcome, but not required—they're completely optional.

Wine Pairing:

• White Wine – Aged Chardonnay (Burgundy or California)
  Its round, buttery texture and subtle oak complement the richness of Black Cod while enhancing the miso’s caramelization.
• Alternative White – Dry Sake (Junmai Daiginjo or Ginjo)
  A delicate, floral sake harmonizes with the umami depth of misoyaki butterfish while lifting the citrus notes in the panna cotta.
• Red Wine – Pinot Noir (Willamette Valley or Burgundy)
  Light and elegant, Pinot Noir brings soft red fruit and earthiness that pairs beautifully with the shiitake mushrooms and miso glaze.

What to Expect:

• You'll partner with other students in groups of four, sharing workstations and culinary equipment.

• Classes typically run for 2 to 2 1/2 hours, unless otherwise indicated.

• Our hands-on classes maintain a cozy size, accommodating 12-20 students, in Shed 5 at Eastern Market

• Be prepared for an active session, as you'll be on your feet, cooking, and fully engaged for the majority of the class.

• For your comfort and safety, we recommend wearing comfortable, closed-toe shoes and securing long hair away from your face.

• Evelyn’s Midtown Kitchen is committed to maintaining common sanitation standards, and for this reason, you may be asked to wash your hands multiple times to contribute to the safety of food handling.

Host or Publisher www.emkculinary.com