Ingredients : kombu seaweed, spirit vinegar, water from river Shimanto
Packaging : sachet of 10 leaves
keep dry away from heat and direct light
Origin : Kôchi, Japan
Shiroita kombu white seaweed leaf is a hand scraped kombu seaweed (oborokombu), harvested on Hokkaido island and macerated in spirit vinegar for a whole day.
It is the heart of the seaweed, rich in taste ( umami) and with a soft texture.
Cut into 20 x 11 cm rectangles, it is ideal for fish cooked in foil (kombu jimé).
To do this just lift the fillet, remove the bones with tweezers and cut into portions. Then salt and leave to stand for 30 mins. Hydrate the white seaweed leaves in a cloth dampened with vinegary water and use it to wrap the portions of fish which have been dried beforehand with a cloth.
Refrigerate for half a day, giving the kombu seaweed time to diffuse its aroma and then cook in a traditional oven or steam cook quickly to prevent the seaweed from melting completely. The result is delicate and gourmet! ( see the preparation ) It is worth noting that it is also delicious with vegetables !
