Nutrition
≈ 200 kcalper portion of about 100 g
- Protein47%
- Fat53%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Amberjack cured with kombu seaweed to enhance umami flavor and texture. This technique, known as kobujime, involves pressing the fish between layers of kelp.
- Cuisine
- Japanese
- Origin
- Japan
Typical ingredients
- amberjack
- kombu seaweed
- salt
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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