Réference : NISIZKJ-D
Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...).
Indeed, white flesh fish tend to have a more subtle flavor and focus more on their texture.
By applying kombujime technique, fish texture becomes softer and kombu glutamates are transferred to the fish, accentuating its flavor.
Kombujime technique was invented in Toyama Prefecture.
Small recipe :
. Scale a sea bass and lift the two fillets, trim them and remove the bones.
. Place the fish fillets on a colander and cover them with a cloth.
. Gently pour boiling water over the fish fillets (the fish fillets will curl up slightly).
. Then immediately plunge them into a bowl of ice water (with ice cubes) to stop any cooking.
. Moisten your kombu leaf for kombujime with a good sake.
. Squeeze the kombu to remove excess liquid and lay it flat on a cutting board.
. Lightly salt the kombu then place the fillets on top of the kombu and cover with another layer of kombu.
. Vacuum pack or zip lock bag, expelling all air.
. Cover with a light wooden board without crushing the fillets.
. Leave to age in the refrigerator for 2 to 5 days.
This technique called kombujime allows the taste of kombu to enhance that of the fish. Salt is first sprinkled on the kombu to extract the moisture from the fish by osmosis. This not only preserves the fish, but also flavors it.
Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...).
