Kobujime Kelp-Cured Fish

A traditional preserved food and local dish of Toyama in which fresh white-fleshed sashimi is pressed between sheets of kelp and left to rest. The umami and saltiness of the kelp transfer into the fish, creating a distinctive silky texture and deep flavor.

Highlights

This dish is unique to Toyama, a region that consumes a great deal of kelp. As moisture leaves the fish and the flesh firms up, the glutamate from the kelp adds a rich savoriness quite different from raw sashimi. It is made with many kinds of seafood, such as swordfish, sea bream, and glass shrimp.

Enjoying the Seasons

Though a home-style flavor enjoyed year round, the taste shifts with the seasons as different fish come into their prime. It pairs wonderfully with chilled and local sake and is cherished as an accompaniment to an evening drink.

Access and Basic Information

It is widely served at fish shops, taverns, and restaurants throughout Toyama City. It can also be bought in department store food halls and roadside stations, and because it keeps well it makes a fine souvenir.

A Quick Tip

The longer the fish is pressed with kelp, the stronger the umami. Slicing it thin and savoring a little at a time lets you better enjoy the balance of kelp aroma and the sweetness of the fish.