All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kobujime / sashimi sandwiched in kelp

A specialty of my hometown. Fresh fish takes on an amber hue and the aromatic taste of kombu kelp.


Fresh white fish (true cod in photo)
1-2 sheets kombu kelp
Salt (not in photo)


Sprinkle salt on both sides of fish, and let sit in the fridge for a couple of hours.


Wipe off moisture on fish surface.

Sandwich fish with kombu sheets, wrap with plastic film, and refrigerate overnight (up to 3 nights).


To eat, remove kombu, slice, and serve with soy sauce and wasabi.

  • The white powdery stuff on the surface of kombu is the source of umami, and should not be washed off. To clean kombu, lightly wipe with moistened towel (wrung out hard).
  • Fish must be very fresh.
  • Using plastic wrap is optional. It is to ensure that fish comes in contact with kombu. Plastic wrap is not needed if you have enough fish and kombu to pack a container.

No comments: