Saikyo-yaki is one of Kyoto's representative dishes, where fish, meat, or vegetables are marinated in Saikyo miso, a white miso unique to Kyoto, and then grilled. Oily fish like Spanish mackerel or sablefish go particularly well with Saikyo-yaki.

The Saikyo miso used in Saikyo-yaki is a white miso that has a shorter fermentation period compared to regular miso, giving it a lighter color. It also has a higher rice koji content, resulting in a stronger sweetness. In the Kyoto region, Saikyo miso is also used to season ozoni (a New Year's soup with mochi).