Kombu-jimeFlavoured with kelp
For Kombu-jime, the fish is sandwiched between sheets of kelp (kombu) and left to rest for a certain period to enhance its umami flavour. First, the kelp is rehydrated with water and cleaned. Then, the fish is placed between the kelp sheets, wrapped in cling film or pressed with a weight, and left in the refrigerator for several hours to overnight. The umami components in the kelp transfer to the fish, creating a rich and deep flavour. This method is particularly suitable for white fish, resulting in a firmer texture and a pronounced sweetness.
