"Reinan" Madai Red Seabream Kombu Zime (Sashimi Grade)
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Click : What is Madai Red Seabream Kombu Zime?
Madai sea bream kombu zime is a traditional Japanese method where sea bream is cured with kombu, a type of kelp, to enhance its flavor.
Amakusa Island is well known for famous sources of Madai Seabream. The fish has immediately processed and freeze after being caught.
Packaging: Approximately 300 - 400g/pkt
(About 30% of the total weight is kelp, about 70% is red sea bream)
Country of origin: 天草 Amakusa Island, 熊本 Kumamoto Pref, JAPAN
Storage Instructions: Keep frozen. Please defrost in chiller overnight.
How to Prepare:
~There is a bones in the middle of the fillet~
- Cut the meat thinly along the bone to remove the bone.
- Slice it thinly and serving.
- Little amount of Yuzu salt and Wasabi salt will go well with it, aside of Wasabi & Sashimi soy sauce!
~There is a bones in the middle of the fillet~
- Cut the meat thinly along the bone to remove the bone.
- Slice it thinly and serving.
- Little amount of Yuzu salt and Wasabi salt will go well with it, aside of Wasabi & Sashimi soy sauce!
~What should I do with the leftover Kombu kelp?~
You can actually Re-cycle the leftover Kombu.
It contains Umami from Kombu itself & also from Seabream!!
(Please rinse kombu with water before use to remove fishiness. - optional)
You can actually Re-cycle the leftover Kombu.
It contains Umami from Kombu itself & also from Seabream!!
(Please rinse kombu with water before use to remove fishiness. - optional)
- Take dashi to make soup. (Add “Ninben shiro dashi” for the taste!)
- Cut smaller and stew with fish or meat.
- Slice it and use as topping of salad.