These days, miso-marinated black cod is almost synonymous with Nobu Matsuhisa's New York restaurant, though he by no means invented the dish. It stems from a traditional Japanese preparation called kasuzuke, in which fish and vegetables are marinated in the leftover lees from sake production before being broiled or grilled. This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really.
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Photograph by Steven Freeman Fortune Small Business interviews sushi chef Nobu Matsuhisa who discusses how he got started in the sushi business and the trials and tribulations he's faced along the way to becoming a celebrated chef. Asked when he first knew he wanted to be a sushi chef, Matsuhisa replies: When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.I recall walking through the sliding...