Konbujime or kobujime is fresh fish or other seafood that is lightly salted and cured for a brief time in konbu seaweed, and served sliced like sashimi. A popular drinking snack or side dish accompanying a traditional Japanese meal, the fish absorbs lots of umami and flavor from the konbu, taking on a rich, unctuous texture as the moisture is drawn out. Konbujime originates from Toyama Prefecture, where it was created in the Edo Period (1603-1868) when the area was part of the wealthy Kaga Domain. (Makiko Itoh photo)
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