In a double boiler over simmering water, combine the miso, sugar, sake and mirin and whisk until the sugar dissolves, about 4 minutes. Remove from the heat and cool. Refrigerate until the marinade is cold, about 20 minutes. Place the marinade in a baking dish and add the black cod pieces, turning to coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for 24-48 hours.

Remove the cod from the marinade and scrape off most of the marinade. Heat the broiler. Place the cod on a greased foil-lined baking sheet. Place the baking sheet approximately

6-inches below the broiler unit. Broil 7-10 minutes, depending upon the thickness of the fish, until evenly brown. The fish should flake easily. If not, broil a little longer. Sprinkle with a touch of rice vinegar and serve immediately.

Yield: 6 servings