Tai Kobujime: Red Sea Bream Cured with Kombu Seaweed

Steps

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1. 1
   Gently clean the kombu's surface with a kitchen brush or damp, tightly squeezed paper towel. Preserve the white powder—it is crystallized umami flavor and should not be removed.
   ▶ ≈0:24
2. 2
   Mist both sides of the kombu with sake, or dampen a paper towel with sake and gently wipe the surface. If sake is unavailable, use diluted vinegar (equal parts vinegar and water).
   ▶ ≈0:46
3. 3
   Place one sheet of kombu on a plastic wrap-lined tray, which will serve as the base layer.
   ▶ ≈0:53
4. 4
   Boil spinach and cut into 2–3 cm pieces. Prepare before assembling. Komatsuna, broccoli, or asparagus are suitable substitutes.
   ▶ ≈1:22
5. 5
   Using diagonal cuts, slice the red sea bream into relatively thick 8 mm slices. Sashimi-grade salmon, hirame, suzuki, or other white fish work well.
   ▶ ≈1:32
6. 6
   Arrange the fish slices on the kombu in a single layer without overlapping, ensuring full contact between fish and seaweed for proper flavor absorption.
   ▶ ≈1:49
7. 7
   Place the boiled spinach in a narrow strip running through the center of the fish. Keep the vegetable height level with the sashimi so the kombu adheres firmly to all ingredients and flavors distribute evenly.
   ▶ ≈2:10
8. 8
   Place the second sheet of kombu on top of the filling. Wrap tightly with plastic wrap and place a light weight, such as a flat plate, on top to maintain firm contact.
   ▶ ≈2:41
9. 9
   Refrigerate for 3–4 hours (or 6–8 hours for 1 cm thick slices for optimal flavor and chewiness). Avoid over-chilling—prolonged refrigeration makes the fish too firm and rubbery.
   ▶ ≈2:56
10. 10
    After chilling, carefully peel away the kombu layers. The fish should adhere firmly to the seaweed, have a slightly translucent appearance, and feel firmer and more chewy.
    ▶ ≈3:04
11. 11
    Sticky strands may form during the curing process—these are harmless kombu components and can be left as is.
    ▶ ≈3:50
12. 12
    Plate the spinach and arrange the fish slices on top. Serve with wasabi and soy sauce to taste. Save leftover kombu for making dashi stock or adding to oden (hot pot) and nimono (Japanese stew).
    ▶ ≈3:59