What is Kombu-Jime?
Have you ever heard of Kombu-Jime (昆布締め)? It’s a traditional method from the Hokuriku region of Japan, which includes Toyama and Ishikawa prefectures. It’s a delicious way to enjoy white fish sashimi! This dish has been enjoyed since the Edo period (1603-1868) in the region, where large quantities of kombu have been consumed for centuries.
All you have to do is take some kombu, slice the fish, and then sandwich it between the kombu. Then, just leave it to rest overnight. It’s that simple!
Kombu adds a rich umami to sashimi. It soaks up the moisture from the fish meat, making it nice and tight. And its umami, like glutamic acid, gets transferred to the sashimi!
It also helps to keep the sashimi fresh for longer, making this method a useful way to preserve fish in the past.
How I Developed This Recipe
Kombujime is an extremely “Japanesey” technique that enhances the natural flavors of sashimi. A friend of mine always raves about how sashimi served this way is a lot better than all the others.
So, I really wanted to keep the recipe authentic and true to its roots.
If you’re curious about trying white fish sashimi with a twist, Kombu-jime might just be what you’re looking for. While the flavors are distinctly Japanese, they offer a fresh perspective on a classic favorite. Give it a try and discover a new way to enjoy sashimi!
Key Ingredients & Substitution Ideas
- Sashimi-Grade Fish: I always use sea bream, which is a popular choice in Japan for its delicate flavor. However, other white fish such as flatfish and sea bass can also be excellent alternatives. I’ve found that the light, subtle taste of these white fish pairs beautifully with the umami of kombu!
- Dried Kombu (Kelp): For this recipe, flat type kelp is essential as it sandwiches the fish perfectly. If you’re curious about different types of kombu, I highly recommend checking out our comprehensive Kombu 101 guide.
- Sake: If possible, use drinking grade junmai sake.
- Other Optional Ingredients: This method imparts a savory, slightly salty flavor to the fish, which some people even enjoy on its own. However, I like to prepare a dipping sauce that’s a blend of soy sauce and dashi, which balances the saltiness with a subtle depth. For a bit of a kick, adding wasabi is a great option if that’s your thing!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Kombu-Jime at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.
Start by generously applying salt to both sides of a block of sea bream or other sashimi-grade fish. This helps draw out moisture and tighten the flesh.
Cover the container and store it in the refrigerator for 1 hour with one side of the container propped up. This elevated side will allow any liquid to drain to the bottom of the container.
Then, moisten the surface of two pieces of kombu with sake.
Sake is a great way to bring out the umami of kelp and reduce the odor of sashimi!
Let both the salted fish and the sake-moistened kelp sit for about an hour separately at this point.
After an hour, use a paper towel to pat off any excess moisture from both the sea bream and the kombu. It’s important to get rid of this extra moisture for the curing process to work effectively.
Next, sandwich the sea bream block between the two pieces of kombu. This is where the magic happens—the kombu infuses the fish with its flavors!
You can use already sliced sashimi for this recipe! However, the curing time should be reduced by about half as pre-cut will absorb the flavors faster.
Wrap the kelp-encased sea bream tightly in plastic wrap to make sure it’s well sealed and no air gets to the fish.
Once wrapped, place the sea bream in the refrigerator and let it cure for 1 day.
After a day, carefully unwrap the sea bream and remove the kombu. The fish should now have a firm texture and a concentrated yet elegant flavor.
Then cut it into thin slices.
To serve, I accompany them with dashi soy sauce—a balanced blend of soy sauce and dashi stock (50/50 ratio)—and offer wasabi on the side for those who like a bit of kick!
Enjoy!
How to Store
Even though kombu-jime sashimi lasts longer than regular sashimi, it should be eaten the next day. Always keep in the refrigerator when storing.
FAQ
Kombu-jime originated during the Edo period when a shipping vessel called “Kitamae-bune (北前船)” carried kelp from Hokkaido to Toyama Prefecture. It was initially used as a method to preserve fish, but it quickly gained popularity as a dish due to the umami-rich flavor of the kombu.
Most people choose white fish sashimi, including sea bream, flatfish, and sea bass. However, some prefer yellowtail, tuna, or salmon, while others even opt for vegetables.
The fish is sandwiched between kelp, so the most appropriate choice is a flat-surface kelp. I recommend Ma-kombu or Rishiri kombu, to name a few. I should mention that kombu, specifically for this purpose, is available in Japanese supermarkets.
I hope you enjoy this Kombu-Jime recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Sashimi Recipes
Kelp-Cured Sea Bream Sashimi (Tai no Kombu-Jime)
Ingredients
- 2 fillets sashimi-grade sea bream
- ¼ tsp salt
- 2 sheets dried kelp (kombu) large enough to cover the surface of the sea bream
- ½ tbsp sake
- 1 ½ tbsp soy sauce
- 1 ½ tbsp dashi stock liquid, not powder!
- wasabi paste
Instructions
- Place 2 fillets sashimi-grade sea bream in a wide container and evenly sprinkle both sides with ¼ tsp salt.
- Cover the container and place it in the refrigerator with one side propped up. This will allow any liquid that comes out to trickle to the bottom of the container. Rest for 1 hour.
- Gently rub the surface of 2 sheets dried kelp (kombu) with a lightly dampened cloth to remove any dust or debris, then place them in a container and rub with ½ tbsp sake. Rest for 1 hour to soften.
- After an hour, drain any accumulated liquid and pat the surface of the fish dry with kitchen paper.
- Pat each sheet of kombu dry with kitchen paper and then sandwich the sea bream fillets between them.
- Wrap with plastic wrap and rest in the refrigerator for 1 day.
- Mix 1 ½ tbsp soy sauce and 1 ½ tbsp dashi stock together and pour into individual dipping bowls.
- Unwrap the sea bream and cut into thin slices. Discard the kombu or use it for decoration when plating up.
- Serve alongside the dipping sauce and wasabi paste. Enjoy!
Leave a rating and a comment