Making kombu-jime

A popular method of utilizing the umami in kombu is kombu-jime. Raw white fish fillet such as amberjack, sea bream or flounder is wrapped in kombu moistened with sake and refrigerated for a few hours. This transfers umami from the kombu to the fillet, and moisture from the fish to the kombu, thus achieving a different taste and texture from the original white fish fillet. Kombu-jime has actually been found to increase the volume of glutamate in the flesh of fish.