They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture. Cut in rectangular sheets, the kombu seaweed is ideal to cook fish in a foil or kombu jime.
Our perfect combination : the squeezed mackerel sushi is a very popular dish in Osaka, «the gourmet capital» of Japan. The white seaweed sheet so cut is perfect to make mini «millefeuilles», without having the product placed between the sheets getting dry and diffusing kombu’s subtle fragrances.
Tips to prepare the kombu jime :
- fillet the fish, extract the bones with a pin and cut it in portions. Salt it and let to rest for 30 min.
- hydrate the white seaweed sheet with a vinegary water cloth, and wrap the fish portion (wipe its surface humidity with a dry cloth).
- leave it to rest for half a day in the refrigerator (which gives time to the kombu seaweed to diffuse its aromas).
- cook in the oven or steam quickly to avoid the seaweed to melt totally.
The result is fine and gourmet !
And it will be also very delicious with vegetables.