Kombu seaweed leaves for kombujime

Indeed, white flesh fish tend to have a more subtle flavor and focus more on their texture.
By applying the kombujime technique, the fish texture softens and the Kombu glutamates are transferred to the fish, accentuating its flavor.
Kombujime technique has been invented in Toyama Prefecture.

Recipe :
. Shut up a bar and remove the two nets, tangle and remove the edges.
. Place the fish fillets on a colander and cover them with a cloth.
. Gently pour boiling water over fish fillets (fish fillets are slightly curved).
. Then immerse them immediately in an ice-cold bowl (with ice cubes) to stop cooking.
. Humidify your Kombu leaf for Kombujime with a good saké.
. Press the Kombu to extract the excess liquid and put it flat on a cutting board.
. Salt the kombu slightly and then lay the nets on the kombu and cover them with another Kombu layer.
. Pack in vacuo or in a zipped bag by expelling all the air.
. Cover with a light wooden board without crushing the nets.
. Let old for the refrigerator for 2 to 5 days.

This known technique Kombujime allows the taste of the Kombu to enhance that of the fish. The salt is first sprinkled on the kombu to extract the moisture from the fish by osmosis. This not only keeps the fish from, but also to perfume it.

Find our recipe of Kombujime: