I am trying to re-create Nobu's famous Black Cod using white soybean paste/mirim and rice wine vinegar.
There is also a similar version from Bobby Flay on the Food Network but he uses salmon.
Has anyone tried this? And if so, do you have any suggestions?
Also, there is no expiration date on the soybean paste. It just suggests that you use it as soon as possible. How long does this this stuff last?