Skip to content

The Japanese Food Lab

  • Miso
  • Koji
  • Tempura
  • Edomae Sushi
  • Dashi
    • Katsuobushi
    • Other Bushi
    • Niboshi
  • Donabe
  • Articles
  • Rice
  • Aging Fish
  • Gohanmono
  • Kakigori
  • Recipes
  • About Us
  • Support Us

Tag: kombu

The kombujime technique- wrapping fish in kombu seaweed to increase umami.

The Kombujime Technique

Learn about Kombujime, a Japanese technique to age sashimi fish using kelp for enhanced flavor and texture.

Ageing, dry ageing, fish, kombu, kombujime, Sushi, 昆布締め
© thejapanesefoodlab
Cleantalk Pixel