Sashimi Seasoning with Kelp “Konbu”
This food preparation method is to be seasoned by sandwiching in “Konbu”.
<<Efficacy of “Kobu-Jime”>>
– “Konbu” soaks up the water from the seafood.
– Umami of “Konbu” moves to the seafood. (the glutamic sodium of Konbu + the inosinic acid of seefood)
– “Konbu” makes Sashimi keep good longer.
So many and various “Konbu” were carried to Toyama from Hokkaido at that time.
One more important thing is that Toyama Bay was an amazing fishery harbour (it is still with us today).
- Prepare a fresh white fish meat for Sashimi (1/4 fillet), typically in Japan used red sea bream “Tai”.
- Sprinkle salt on it and leave for half an hour, then drain it with kitchen paper.
- Soak “Konbu” in sake and water (1:1 by ratio) to softenm and drain “Konbu” with kitchen paper. Then sandwich the fish in it and wrap.
- Marinate for more than 4 -5 hours in the refrigerator, generally overnight.
- Slice into one bite size, serve with some vegetables such as shredded cucumber or daikon radish. [/column] [/row]
The glutamic sodium of Konbu + The inosinic acid of seefood = Synergistic effect of Umami.
is an edible dried kelp from the family Laminariaceae. 昆布（こんぶ）
is a kind of the “Sashimi” preparation methods, made by sandwiching seafood in “Konbu”. 昆布絞め / 昆布〆（こぶじめ） literally “marinated or seasoned in Konbu”