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)