Kombu Cured Sea Bream

Tai kombujime



  • 200 g sea bream fillets (left-side parts)
  • Kombu, as needed
  • Pinch of salt
  • Some light soy sauce
  • Some sake
  • Some wasabi, grated

For the Citrus Dashi

  • 100 ml ichiban dashi
  • 20-30 ml light soy sauce
  • 10 ml soy sauce
  • Some yuzu juice and zest (Japanese citron)
  • Some sudachi juice (Japanese, green citrus fruit)
  • Some lemon juice


  1. Cut the sea bream into small pieces, sprinkle on a light coating of salt and leave for one hour.
  2. Sprinkle (1) with sake. Sandwich between the kombu and leave for 2-5 hours.
  3. To make the citrus dashi, add the soy sauces, citrus juices and yuzu zest to the ichiban dashi, then strain through a fine meshed sieve.
  4. Place (2) onto a plate, add the wasabi to garnish, and pour (3) on top.