Kombu Jime: Kelp-Curing Fish

Kombu jime is a Japanese technique where raw fish is sandwiched between sheets of dried kelp and refrigerated for 30 minutes to several hours. The kelp draws moisture out and pushes glutamates in, leaving the flesh firmer, slightly translucent and packed with savory depth — without ever cooking it. Thin white-fleshed fish like hamachi, fluke, snapper or sea bass take to it best. Wipe the kombu with a damp cloth (don't rinse it — that washes off the umami), wrap the fish snugly in cling film with the kelp, and slice for crudo when ready. Discard the kombu after one use.