This Japanese Kelp Trick Will Transform Your Sashimi | Kobujime Explained

Learn the secret behind Kobujime, a classic Japanese curing technique that transforms sashimi with umami-rich kelp.

In this video, we show how to prepare sea bream step by step — from curing to slicing and plating like a pro.

✅ Why kelp (kombu) boosts umami
✅ How to time the curing perfectly
✅ Knife and plating tips from a chef
✅ Kombu can be reused — here’s how!

🔪 Tools used in my kitchen

Japanese whetstone
https://www.amazon.com/Shapton-Kuromaku-Whetstone-Sharpening-Japanese/dp/B0G8XX5XVY?tag=roihicooking-20

Japanese fish bone tweezers
https://www.amazon.com/Yoshihiro-Non-slip-Japanese-Garnishing-Type-non-slip/dp/B00QFZYWLC?tag=roihicooking-20

Japanese fish scaler
https://www.amazon.com/Yamasho-BUL20001-Brass-Fish-Scaler/dp/B001U7IKHC?tag=roihicooking-20

Japanese hinoki cutting board
https://www.amazon.com/Japanese-Hinoki-Cutting-Board-16-53%C3%979-44%C3%970-59/dp/B0B6BV7VYD?tag=roihicooking-20

Some of the tools I use were purchased many years ago and may no longer be available, so I listed similar items here.

These are affiliate links. If you purchase through them, I may earn a small commission at no additional cost to you.

#KombuCuring
#JapaneseKnifeSkills
#UmamiCooking

Видео This Japanese Kelp Trick Will Transform Your Sashimi | Kobujime Explained канала The Honest Japanese Kitchen