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servings:

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

• 3/4 pound skin-on black cod fillet
• Kosher salt
• 3/4 cup white miso
• 3 tablespoons mirin
• 3 tablespoons sake
• 1 8x2" piece dried kombu
• 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)
• 2 tablespoons unseasoned rice vinegar
• 4 teaspoons sugar
• 4 Japanese or Persian cucumbers
• 1 1" piece ginger, peeled, cut into very thin matchsticks
• Find katsuobushi at Japanese markets or online.

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