Kombu-jime 昆布〆

Kombu-jime 昆布〆is a technique used for briefly curing fish or for making a quick pickle from root vegetables. It involves sandwiching the fish or vegetables between two slices of kombu and refrigerating.

Here is a translation of this video, which is described here using hamachi (yellowtail/amberjack) but which can be applied to any kind of fish and in fact you could use it for root vegetables as well for a quick pickle.

0:08
Cut the fish into slices between 5 – 6 mm thick

0:12
Sprinkle with salt

0:17
Slice the daikon using the technique known as katsuramuki and then finely slice julienne

0:32
Place the sliced daikon in water to make it stay crisp. Drain.

0:42
Cut the wakame into bite-size pieces

0:52
Wipe the kombu with a damp cloth

0:58
Brush the kombu with sake

1:07
Place the fish one by one along the surface of the first piece of kombu

1:11
Place the second piece of kombu on top

1:17
To prevent exposure to the air, wrap the kombu sandwich tightly in plastic wrap

1:30
Place the wrapped kombu in the refrigerator for about an hour and a half

1:36
Mix a little shoyu with dashi

1:42
Arrange the sliced daikon, wakame, fish slices on a plate and add a little benitade (water pepper) and wasabi. Serve with the shoyu-dashi dip.