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Kombujime Amaebi (Kombu cured sweet shrimp)

Kombujime Amaebi (Kombu cured sweet shrimp)


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Kombujime (昆布締め) is a traditional Japanese technique used to prepare fish or other seafood by curing it with kombu, a type of edible kelp. 

This method not only imparts a subtle umami flavor from the kombu but also helps to firm up the flesh of the fish while preserving its freshness.

Kombujime is popular at high end sushiyas for its ability to enhance the natural flavors of the seafood while adding a unique depth of taste. It is often used in traditional Japanese cuisine to prepare sashimi or sushi, where the delicate flavor of the fish is highly valued.

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