Tiradito with Kombu-Marinated Flounder and Scallop

Kombu-jime is a clever culinary technique that not only helps to preserve fish, but makes it even tastier. When sashimi is wrapped in kombu, moisture is absorbed by the kombu, making the fish firmer, and the umami of the kombu is transferred, giving the flesh a different taste from the original sashimi. Here katsuobushi has been added to make “umami-jime” with even greater depth of flavor.