EnglishKelp marinating
An old-fashioned, flavourful dish created when kelp from Hokkaido meets fish from Toyama, “kelp pickles”
Kelp marinating introduction
Kombuzaki is a dish created by combining kombu from Hokkaido brought by Kitamaebune in the Edo period with fish caught in Toyama Bay.
Kombu is used as a means of preserving raw fish, and fish soaked in the flavor of kombu becomes rich in flavor, and the meat is aged to produce just the right amount of elasticity.
Most of the kombu used for cooking in Toyama prefecture is Rausu kelp from Hokkaido.
Marlin, called sardines by Toyama citizens, is a standard fish, but white fish and white shrimp and firefly squid, which are famous in Toyama, are also used.
Apply vinegar to one side of the kelp, spread the fish made as sashimi, layer kelp of the same size on it, hold it down with plastic wrap, and let it sit overnight.
When using wild vegetables, remove the dark residue thoroughly before use.
Since it is easy yet has deliciousness added to it, it often appears on everyday dining tables, but it is also served on holidays and as a hospitality item.
Kombu is used as a means of preserving raw fish, and fish soaked in the flavor of kombu becomes rich in flavor, and the meat is aged to produce just the right amount of elasticity.
Most of the kombu used for cooking in Toyama prefecture is Rausu kelp from Hokkaido.
Marlin, called sardines by Toyama citizens, is a standard fish, but white fish and white shrimp and firefly squid, which are famous in Toyama, are also used.
Apply vinegar to one side of the kelp, spread the fish made as sashimi, layer kelp of the same size on it, hold it down with plastic wrap, and let it sit overnight.
When using wild vegetables, remove the dark residue thoroughly before use.
Since it is easy yet has deliciousness added to it, it often appears on everyday dining tables, but it is also served on holidays and as a hospitality item.
