"Reinan" Madai Red Seabream Kombu Zime (Sashimi Grade)
"Reinan" Madai Red Seabream Kombu Zime (Sashimi Grade)
"Reinan" Madai Red Seabream Kombu Zime (Sashimi Grade)

"Reinan" Madai Red Seabream Kombu Zime (Sashimi Grade)

通常価格$22.00
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  • 80ドル以上のご注文で送料無料


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!

~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)

- 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.