Have you ever wondered why Japanese sashimi is so rich and flavorful?
One traditional Japanese cooking method is “konbu-jime,” where fresh fish is wrapped in a large piece of konbu (kelp) and left overnight. During this time, the umami of the konbu slowly transfers to the fish, creating a deeper, sweeter flavor and a firmer texture.
While the traditional method is wonderful, there’s a simpler trick you can do at home.
Instead of using whole konbu, try using salted konbu (thinly shredded konbu seasoned with salt, packed with umami). In just a few hours, with almost no effort, you’ll develop an incredibly deep flavor in your fish.
This method, surprisingly easy yet resulting in a refined taste, is easy for anyone to make.
Ingredients (for 2 servings)
Sashimi-grade sea bream 150g (5 ounces)
Substitution: Sashimi-grade salmon or sea bass will also work well.
1.5-2 tablespoons of salted kelp
Salted kelp is made by finely shredding kelp that has been salted. It’s commonly used in Japanese cuisine as a seasoning to easily add umami.
1 green tea tea bag (for a refreshing aroma)
If green tea tea bags are unavailable, salted kelp alone will suffice. The fish flavor will still be enhanced.
Place the fish on plastic wrap.
Pat the excess moisture and oil with a paper towel.
Sprinkle the salted kelp evenly over the entire fish. If using green tea, lightly sprinkle the tea leaves from one tea bag over the fish as well.
Wrap the fish tightly in plastic wrap and refrigerate.
Cover the fish tightly with plastic wrap, ensuring it’s in close contact with the surface.
Refrigerate for at least 2 hours. For a richer flavor and firmer texture, let it rest overnight.
Cut the fish into bite-sized pieces.
Place the fish on top of the salted kelp (and tea leaves).
Summer Special: Ice-Cold Dashi Ochazuke
Looking for a refreshing Japanese meal on a hot summer day? Try Cold Ochazuke, a simple Japanese rice dish served with ice-cold dashi soup!
This summer version is perfect because you don’t need to use the stove. Simply prepare the cold dashi soup, pour it over rice, and add your favorite toppings.
The star of this dish is the Kobujime fish, such as sea bream or salmon. The salt and kombu bring out the natural umami of the fish, giving it a rich and delicious flavor. When you combine it with a cold, light dashi soup and rice, you get a meal that is refreshing, satisfying, and perfect for a hot summer day.
It’s cool, flavorful, and easy to eat when you don’t feel like having a heavy meal. One bowl of Cold Ochazuke might be exactly what you need to beat the summer heat!
Ingredients (Serves 1)
- Kobujime fish: A few slices, prepared in advance
- Cooked rice: 1 bowl (warm or chilled)
- Shiro-dashi (Japanese soup stock): 1 tbsp
- Cold water or ice water: 150 ml (about ⅔ cup)
- Wasabi: ½ tsp, or to taste
- Sesame seeds: 1 tsp, or to taste
- Nori (dried seaweed): A small amount, thinly sliced
- Shiso leaves: 1–2 leaves, thinly sliced
Mint can be used as a substitute if shiso is not available.
How to Make
- Add the rice and fish.
Put the cooked rice into a bowl. You can use warm rice or chilled rice, depending on your preference. Arrange a few slices of Kobujime fish neatly on top. - Make the cold dashi soup.
In a separate cup or bowl, mix 1 tbsp of Shiro-dashi with 150 ml (about ⅔ cup) of cold water or ice water. Stir well to make a refreshing, ice-cold dashi soup. - Pour and add toppings.
Slowly pour the cold dashi soup over the rice and fish. Finish with your favorite toppings, such as wasabi, sesame seeds, nori, and thinly sliced shiso leaves.
Now, grab your spoon and enjoy!
This Ice-Cold Dashi Ochazuke is a wonderful way to enjoy Kobujime in summer. It is light, refreshing, and full of umami—a perfect Japanese comfort food for those hot days when you want something cool and delicious.
Frequently Asked Questions / Plating Instructions
How long should I marinate the fish?
For a light and delicate flavor, marinate for 3-8 hours.
For a deeper umami flavor and firmer texture, let it rest in the refrigerator overnight.
What is the recommended plating method?
This fish is delicious on its own, but it’s also excellent as a carpaccio. Arrange the sliced fish on a plate and garnish with the following:
A small amount of wasabi
A drizzle of extra virgin olive oil
A squeeze of lemon juice
This dish, a fusion of Japanese umami and the refreshing flavors of the Mediterranean, is fresh, elegant, and surprisingly delicious.
Can I change the type of fish?
Yes! Any white fish suitable for sashimi will work well. Salmon is also recommended. The rich umami flavor perfectly complements the umami of the salted kelp.
Do I need to remove the salted kelp before serving?
No. Please leave the salted kelp on the fish when serving. It adds flavor, texture, and a beautiful finish.
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