Chef Hiroki Odo uses a wagyu blend, sansho peppercorns, sake, and tamari to create this decadent burger.

Cut in half and serve with a mixture of salt and sansho pepper. 1 ... Put in a heat-resistant bowl, mix with soy sauce, sake and mirin, then cover with plastic wrap. Microwave at 600W for 30 ...

Marinate 2 slices of pork. 3. Mix the inaka miso, sake, mirin, water, sugar, soy sauce and sansho pepper. Marinate the rest of the pork. 4. Wipe the miso off the pork and place in a pan with oil.