【Reading】こぶずし

【English Name】Kobu zushi

Kobu-zushi (kelp sushi) is a type of sushi finished by sandwiching thinly processed kelp between the vinegared rice and the seafood, or by wrapping the topping in kelp. It is deeply related to the technique of kobu-jime (kelp-curing), in which the glutamic acid of the kelp has the effect of bringing out the umami of the fish.

In the Hokuriku region, including Toyama and Ishikawa Prefectures, the method of kelp-curing white-fleshed fish before forming the nigiri has long been cherished, and is said to pair well with delicate fish such as sea bream and flounder. In Osaka and Kyoto as well, there is a tradition of using kelp as a form of pressed sushi.

By sandwiching the fish with kelp, there is an effect of absorbing excess moisture while transferring umami, giving advantages in both preservation and flavor. As for the kelp used, varieties with strong umami such as Rausu kelp and ma-kombu tend to be preferred.

At home, the common method is to sandwich sashimi-grade fish with thin kelp for several hours to overnight, and then make it into sushi as is. Kelp-curing firms up the flesh and produces a distinctive sticky texture—another of its characteristics.