Aging the salmon wrapped in kombu absorbs moisture, making the flesh chewier and multiplying the umami flavor tenfold.
If you don't have pickled stem lettuce for texture, you can finely chop and use aged kimchi that has been rinsed to remove excess salt and squeezed dry.
Recommended for ๐
โญThose who want to serve a premium Japanese one-bowl meal at home that rivals fine dining.
โญThose who want to enjoy fresh salmon sashimi in a healthier way, with a chewier and deeper flavor.