Kombu-Jime

Kombu-Jime introduction

Kombu-Jime (昆布締め, kombu jime) is a dish that originated in the Edo period, combining kombu seaweed from Hokkaido, transported by merchant ships, with fish caught in Toyama Bay. Kombu was traditionally used as a preservation method for raw fish. The fish absorbs the rich umami flavor from the kombu, enhancing its taste and giving the flesh a perfectly firm texture through a gentle curing process. Most of the kombu used in Toyama for this dish is premium Rausu Kombu from Hokkaido. Swordfish, known locally in Toyama as "Sasu," is a popular choice, but other white fish, as well as Toyama specialties like white shrimp and firefly squid, are also commonly used. The process involves rubbing vinegar on one side of the kombu, placing sliced sashimi fish on it, layering it with another piece of kombu of the same size, wrapping it tightly with plastic wrap, and letting it rest overnight. When wild vegetables are added, they are carefully prepared to remove bitterness before use. Kombu-Jime is not only a common presence on everyday dining tables due to its ease of preparation and exquisite flavor, but it’s also served on special occasions and to welcome guests as a refined delicacy.

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Other information

• NameKombu-Jime
• Area Toyama
• Kind of food Local cuisine

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