Kombu-jime(kombujime)

Kombu-jime (alt. konbu-jime) is a traditional Japanese culinary technique where fish or seafood is marinated between layers of kelp (kombu) to enhance its flavor and texture. This method not only infuses the seafood with a subtle umami taste from the kombu but also serves to preserve it. Kombu-jime is often used with white-fleshed fish, imparting a distinctive, gentle savoriness and firming up the texture, making it a prized preparation in Japanese cuisine for sashimi and sushi.