{"product_id":"algue-ma-kombu-premium-pour-kombujime","title":"Premium Ma Kombu Seaweed for Kombujime - 1kg","description":"\u003cp\u003eThe practice of Kombujime was invented in Toyama Prefecture when large quantities of dried kombu were transported there by traditional boats from Hokkaido.\u003cbr\u003e\nThe kombujime technique (昆布締め, known as kombu curing, is used on fresh ingredients, fish (fish fillets rather than whole fish in order to maximise the surface area exposed to the kombu), meats…\u003cbr\u003e\nThe purpose of this technique is to improve the flavour and texture of the fish and to extend its shelf life.\u003cbr\u003e\nWith the use of the Kombujime technique, the texture of the fish softens and the glutamates from the kombu transfer to the flesh, accentuating its flavour, which makes it popular for preparing sashimi (flesh enjoyed raw).\u003cbr\u003e\nThis technique is very popular for white-fleshed fish such as sea bream or plaice, whose flesh generally has a more subtle flavour and whose texture is further enhanced.\u003cbr\u003e\nKombu and its natural umami properties intensify the flavour of ingredients while extending their shelf life. The kombu leaves transfer their flavour to the food, absorb moisture and firm up the texture.\u003cbr\u003e\n \u003c\/p\u003e","brand":"DOSHO KOMBU","offers":[{"title":"Default Title","offer_id":54125772407117,"sku":"NISDOSHO13","price":83.41,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/DOSHO13.webp?v=1785856705","url":"https:\/\/www.nishikidori.com\/en\/products\/ma-kombu-premium-seaweed-for-kombujime","provider":"Nishikidori","version":"1.0","type":"link"}