Aitate

Aitate refers to a traditional Japanese method of marinating ingredients, primarily fish, in miso paste. The name itself, "aitate," is derived from the Japanese word "aetasu," meaning to marinate or pickle. This culinary technique involves coating the food item evenly with miso, which then draws out moisture and imparts a distinct salty, umami, and sometimes sweet flavor. The duration of the marination can vary from a few hours to several days, depending on the desired intensity of flavor and the type of ingredient being prepared.

The process is relatively simple. A mixture of miso, often combined with mirin (sweet rice wine) and sake (rice wine), is created. The fish or other ingredient is then thoroughly covered with this paste and stored in a cool place, typically a refrigerator. During this time, the miso acts as a preservative and tenderizer. Once the marination is complete, the excess miso is usually scraped off before the food is cooked, most commonly by grilling or broiling. This cooking method caramelizes the miso, creating a flavorful crust. Aitate is a versatile technique that can be applied to various types of fish, such as salmon, mackerel, and cod, as well as vegetables and even chicken.