# Kobujime ｜ Our Regional Cuisines

**Cuisine Name**: Kobujime

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Kombu, swordfish/sea bream, etc.

## History, Origin, and Related Events
Kobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay. Kombu absorbs excess water from the fish and makes it last longer, so it was a way to preserve raw fish in those days when there were no refrigerators, but the flavor of the fish soaked in with the umami of kombu becomes richer and the flesh ages, giving it just the right amount of elasticity, thereby making it more delicious.Most of the kombu used for cooking in Toyama Prefecture, including kobujime, is Rausu kombu from Hokkaido. It is said that one of the reasons for this is that during the Meiji period, many of the citizens of Toyama Prefecture who moved to Hokkaido for development purposes lived in the Rausu region, and there they sent Rausu kelp, a specialty of the town, to their relatives in Toyama. The standard fish used for kobujime is swordfish, which Toyama residents call “sasu,” but other white fish such as sea bream and flounder, as well as Toyama's specialties, white shrimp and firefly squid, are also used. White shrimp kobujime is also a hometown-certified food selected by the prefecture.

## Opportunities and Times of Eating Habits
It is a dish that is regularly served on the dinner table because it requires only a few ingredients and does not require much time and effort, but it is also often served on special occasions or to guests.

## How to Eat
Apply vinegar to one side of the kombu. Lay the sashimi on that side and top with chopped ginger. After placing the fish on top of that, place a piece of kombu of the same size as the bottom one. Place some plastic wrap over it and press down to make sure the kombu and fish stick together, then place a light weight over it and let it sit overnight. The taste and elasticity of the meat vary depending on the length of time you leave it to rest. The kombu used for kobujime is sometimes reused for dishes like tsukudani and simmered dishes.Fish used to be the standard filling, but kobujime made with wild vegetables such as susu bamboo, yoshina, and bracken is also gaining popularity. When using wild vegetables, make sure to remove the scum before making it.

## Efforts for Preservation and Succession
Some people make it at home, but it can also be easily purchased at supermarkets. In addition to being served at izakayas, it is also available at stores specializing in kombu, souvenir shops, and kobujime shops, making it easy for tourists to purchase.

## Ingredients
- Japanese Babylons: 2
- Kombu (recommended: Japanese kombu): 1 piece
- Salt: Just a little
- [Vinegar water] Vinegar: 1 tsp.
- [Vinegar water] Water: 200cc

## Recipe
1. 1. Crack the shells of the Japanese Babylons with the back of a knife and remove the flesh.
2. 2. Sprinkle salt and massage to remove slime and dirt.
3. 3. Wipe off the moisture and cut into bite-sized pieces.
4. 4. Gently wipe the surface of the kombu with a cloth dampened with vinegar water (). Slightly moisten the surface of the kombu while smoothing out the wrinkles.Using vinegar water will make it blend better with the ingredients.
5. 5. Arrange the cut Japanese Babylons on top of the spread-out kombu and cover with kombu.
6. 6. Wrap the entire kombu sandwich in plastic wrap. Let it sit in the refrigerator overnight ().The time it takes to be ready varies depending on the thickness of the ingredients used. If it is thin, it will be ready in 2 to 3 hours.

## Provider Information
provider : Toyama-style Dietary Comprehensive Menu Collection (Toyama Prefecture)

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