# Kombumaki ｜ Our Regional Cuisines

**Cuisine Name**: Kombumaki

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Kombu, migaki herring, and kanpyo

## History, Origin, and Related Events
During the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well.

## Opportunities and Times of Eating Habits
Kombu is often used as an auspicious ingredient because its pronunciation is similar to the Japanese word for “joy.”. Therefore, “ kombumaki” is also a dish eaten on New Year's Day, wishing for a prosperous year. In addition, it is a dish that is not only used for celebrations but also for everyday meals.

## How to Eat
Soak the migaki herring in rice water for a day to rehydrate it, and then boil it. Soak the kombu in water for a while too. At this time, save the water in which the kombu was soaked. Wash the kanpyo with water and cut it in half. Wrap the herring with the kombu and tie it with the kanpyo. Slowly simmer in the water used to rehydrate the kombu until it becomes soft. Add seasonings such as soy sauce in two batches to let the flavors soak in. By adding starch syrup at the end, you can make it glossy.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Some families have inherited the taste from generation to generation. There are many shops in the prefecture that sell kombumaki, such as food manufacturers, kamaboko shops, kombu specialty shops, trout sushi shops, and supermarkets, so it is easy to obtain. It is available in many variations, and some people choose them as gifts.

## Ingredients
- migaki herrings: 2
- rice water: An appropriate amount
- kombu measuring 8 x 10 cm: 4 pieces
- kanpyo: 60 cm
- vinegar: A little
- sugar: 1 tablespoon
- soy sauce: 1 tablespoon
- sake: 1 tablespoon

## Recipe
1. 1. Soak the migaki herring in rice water overnight to rehydrate it and remove the scum.
2. 2. Wipe off the sand from the kombu, pass it through water, and when it becomes soft, wrap the herring that has been cut in half and tie it with the kanpyo.
3. 3. Boil 2 starting with tepid water, add a little vinegar, and simmer over low heat until soft. When it becomes soft, add the seasonings in two batches to slowly incorporate the flavors.Kombu is a mineral-rich, low-energy food.In addition to herring, you can also add cod roe, salmon, fried tofu, and carrots to the center filling.Kombumaki is also available commercially, but it is often heavily seasoned, so why not try making lightly seasoned kombumaki at home?

## Provider Information
provider : Recipe provider name: “Toyama home cooking” menu collection (Toyama Prefecture)

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