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giofox-
Nobu's signature Black Cod is made with white miso and is really easy to replicate although hake is a far easier fleshy substitute to the impossible to find original. You will have to take a leap of faith to marinate the fish for three days though, the wife took some convincing. Oh and when you cook it will stink the house out for a good week, worth it though.
inchpincher
More aubergine fun - miso dengaku
Half an aubergine & score the flesh
Oil the fleshy side & roast hot for 30 minutes (more oil leads to a silkier finish to the aubergine)
Mix miso with mirin (brown miso is nicer than the sweeter white miso) and spread on the aubergine
Pop under a hot grill for a few minutes
Finish with some sesame seeds and chopped spring onion