Luscious sea bass meets classic Japanese flavors in this spin on a traditional dish. You?ll make a dashi broth, fragrant from the sea essences of flaked bonito and two types of seaweed. Full of ?umami,? or savory flavor, the sea bass is glazed in rich miso and oven roasted till tender yet delectably moist. To accompany your fish, you?ll pan sear mushrooms and asparagus and complete your dish with a creamy and spicy togarashi mayonnaise. Aloha!