Kombumaki ｜ Our Regional Cuisines
RECIPE
Ingredients (for 4 people)
- migaki herrings 2
- rice water An appropriate amount
- kombu measuring 8 x 10 cm 4 pieces
- kanpyo 60 cm
- vinegar A little
- sugar 1 tablespoon
- soy sauce 1 tablespoon
- sake 1 tablespoon
How to cook
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1. Soak the migaki herring in rice water overnight to rehydrate it and remove the scum.
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2. Wipe off the sand from the kombu, pass it through water, and when it becomes soft, wrap the herring that has been cut in half and tie it with the kanpyo.
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3. Boil 2 starting with tepid water, add a little vinegar, and simmer over low heat until soft. When it becomes soft, add the seasonings in two batches to slowly incorporate the flavors.
Kombu is a mineral-rich, low-energy food.
In addition to herring, you can also add cod roe, salmon, fried tofu, and carrots to the center filling.
Kombumaki is also available commercially, but it is often heavily seasoned, so why not try making lightly seasoned kombumaki at home?
provider : Recipe provider name: “Toyama home cooking” menu collection (Toyama Prefecture)
Recipes vary depending on the region and home.
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
