Kobujime ｜ Traditional Foods in Japan

ToyamaKobujime

Classification (Large)

Seafood

Classification (Small)

Seaweed products

Main ingredients used

Kombu, swordfish, sea bream, etc.

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Region of inheritance

Throughout the prefecture

Product overview (special characteristics and types)

According to the Ministry of Internal Affairs and Communication’s Statistics Bureau 2024 household survey, households in Toyama City spent an average of 1,618 yen on kombu. This is more than twice the national average of 702 yen, making it the unrivaled “kingdom of kombu.” Of many kombu dishes, kobujime, which features fresh sashimi sandwiched between kombu rich in umami, is one of the most famous delicacies in Toyama’s food culture.
The dish originated in the Edo period as a combination of kombu from Hokkaido brought by the Kitamaebune ships and fresh fish caught in Toyama Bay. As refrigerators did not exist at that time, a method was devised to preserve raw fish by sandwiching it between kombu to absorb excess moisture. The fish absorbed the kombu’s umami, taking on a deeper flavor, and the flesh also matured for a moderate firmness. This delicious taste and texture led to its widespread popularity.
Swordfish, or “sasu,” as the local residents call it, is traditionally used to create kobujime. However, other white-fleshed fish, such as sea bream and flounder, are also used, along with Toyama specialties such as white shrimp and Japanese firefly squid. In recent years, kobujime featuring other ingredients beyond fish has appeared, such as meat, vegetables, and tofu.
In addition to having zero calories, kombu is rich in calcium, which strengthens bones, potassium, which lowers blood pressure, and alginic acid, which stimulates large intestine activity, and so it is attracting attention as a food with excellent health and beauty benefits.

History and culture

Although 90% of Japan’s kombu is produced in Hokkaido, its high consumption rate in Toyama, making it the “kingdom of kombu,” is mainly due to the influence of the Kitamaebune ships that were responsible for maritime trade during the Edo period. These ships frequently traveled the Kombu Road route spanning from Hokkaido, the Sea of Japan coast, and Satsuma. In exchange for selling Toyama’s rice, cotton textiles, and sake in Hokkaido and coastal regions, the ships brought back kombu, herring, herring fertilizer, salmon, trout and other seafood. Kombu was purchased in large quantities and brought in from major ports such as Higashiiwase (Toyama City), Fushiki (Takaoka City), and Mizuhashi (Toyama City) to be consumed throughout the region.
Around the mid-Meiji era, many Toyama residents moved permanently or as seasonal workers to Hokkaido’s Kushiro and Nemuro, in search of a stable income. In particular, 70% of those living in the kombu production area of Rausu had ties to Toyama Prefecture. These individuals would bring back kombu when they returned to Toyama, further enabling it to take root as a common ingredient.
In 1973, white-fleshed fish kobujime was produced commercially in Toyama for the first time. Since then, it has expanded from within the prefecture to all corners of Japan.

Production method

Vinegar is applied to one side of the kombu, on which sashimi and minced ginger are layered. Another kombu is placed on this before the layers are wrapped with plastic wrap and lightly weighted to ensure the layers adhere to each other. The dish is left to sit overnight. The length of time it sits affects both the flavor and the firmness of the fish. Kombu to prepare kobujime can be found at stores such as supermarkets.
Although white-fleshed fish was a staple ingredient for kobujime, recent years have also seen variations using wild vegetables such as yoshina and bracken. When using wild vegetables, there is a need to thoroughly remove any bitterness before preparing.

Conservation and succession efforts

Recognizing the exceptional flavor and high nutritional value of kobujime, the Toyama Chamber of Commerce and Industry launched the Toyama Kobujime Research Association in 2005 to promote kobujime as a major Toyama brand across Japan. The association’s activities include conducting information campaigns and organizing events.
At the former Hosoiri Village (Toyama City), there is a custom of preserving wild vegetables by layering them with kombu. In 2008, inspired by this tradition, the local Chamber of Commerce revived wild vegetable kobujime as part of their village revitalization activities, and these products were sold at roadside stations and other locations.
Although kobujime is still made at home, it is now easily obtainable at supermarkets and large-scale shopping centers. Increasingly more souvenir shops and specialty kombu stores within Toyama Prefecture have also started to offer kobujime, making it more convenient for tourists.

Main consumption method

Traditionally, kobujime was served on festive occasions and as a dish for hospitality. However, as it has become more accessible in recent years, many people have chosen to enjoy this dish for their everyday meals or as an appetizer when drinking alcoholic beverages.
As fish prepared with kobujime has absorbed the umami of kombu, it can be enjoyed as it is. The leftover kombu from kobujime is also delicious to eat as is, but it can be used in other dishes such as tsukudani or simmered dishes as well.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516