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#kobujime

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🐠🐠 amadai aged in kombu, and poached in its own juices with fried and grilled scales, fermented and warmed fennel and radish, and an aioli like sauce made from its bones #mechauma #amadai #tilefish #kobujime

Albacore tuna and konbu sandwich! #kobujime #fridaynightlights

Kombu cured Panamanian grouper courtesy of @bigisleboy24 and @perrinjames1 Thanks for everything guys. #hilo #hi #moonandturtle #kobujime

Under the Seaweed is Pork. Cured Overnight. Salty. Charred. Goodness.
#Kobujime #Buta #GetFat 🐽🌊

Seabass kobujime, where the fish flesh is sandwiched between kelp seaweed and rice vinegar to cure and left for a few minutes for amino acids to season the fish. Then i serve with ponzu sesame and fish skins.
#kobujime #seabass #chefstalk #foodgasm

W E E K E N D U N I // Wet, grey, indoor weekend. Homemade #ChirashiDon with live green #uni, kombu-cured (#kobujime) #scallops, and ground #mountainyam (#nagaimo). Strips of #nori between the #rice and #sashimi. I probably didn't moisten the kombu enough cuz it pulled a bit of moisture from the scallops. Probably needed to wipe more of the salty white crystals from the kombu too cuz the the delicate scallops came out a touch salty. I only cured it for ~12 hours too. Next time I'll stick to curing tuna in kombu. I like how it enhances tuna more than I do scallops, which I prefer fresher and moister. The #greenseaurchin ($6 each) begat cute little uni pieces. Very creamy with a touch of ocean funk. Opening the #seaurchin is like cracking open thick eggshells. Dip of choice was soy ponzu, which works so well with uni. The slimy, gooey nagaimo was a pain to peel and grate cuz it's so slippery, but the texture is wet and sensual, and tastes good spiked with soy ponzu. #yvr #vancouver

MOST RECENT

Here’s a technique we use every now and then. Cured Hokkaido Scallops with our homemade shio koji and wrap it with kombu. A lot of umami going on. This is for the Scallop set on @gastromonth Mature Theme menu going on this week. ~~~~~~~~~~~~~~~~~~~~~~~~~~
Those whom managed to get tickets, Bon Apetit! ~~~~~~~~~~~~~~~~~~~~~~~~~~~



#morselssg #chefpetrinaloh #gastromonth #specialmenu #curing

W E E K E N D U N I // Wet, grey, indoor weekend. Homemade #ChirashiDon with live green #uni, kombu-cured (#kobujime) #scallops, and ground #mountainyam (#nagaimo). Strips of #nori between the #rice and #sashimi. I probably didn't moisten the kombu enough cuz it pulled a bit of moisture from the scallops. Probably needed to wipe more of the salty white crystals from the kombu too cuz the the delicate scallops came out a touch salty. I only cured it for ~12 hours too. Next time I'll stick to curing tuna in kombu. I like how it enhances tuna more than I do scallops, which I prefer fresher and moister. The #greenseaurchin ($6 each) begat cute little uni pieces. Very creamy with a touch of ocean funk. Opening the #seaurchin is like cracking open thick eggshells. Dip of choice was soy ponzu, which works so well with uni. The slimy, gooey nagaimo was a pain to peel and grate cuz it's so slippery, but the texture is wet and sensual, and tastes good spiked with soy ponzu. #yvr #vancouver

Ancient technique, modern sensibility. Tai no kobujime - Kyushu tai pressed and aged in southern hokkaido kelp served with sprinkled Taiwanese karasumi and topped with local chrysanthemum flowers. #kaiseki #sushi #omakase #tsumami #otsumami #tai #karasumi #bottarga #kobujime #handpicked #fish #farmtocounter #sake #kyushu #hokkaido #kyoto #tokyo #ny #shoji #69leonardst

サラダ菜を買うとよく作るのがひき肉のピリ辛あんかけ。サラダ菜に包んで食べます😋
平目の昆布締めは前日から仕込んでおいたので、仕事で帰りが遅かったけど助かった✌️

When I buy a boston lettuce , I cook a spicy minced meat starchy sauce.
Spicy minced meat starchy sauce is wrapped in boston lettuce a to eat.😋
Kelp Marinated flounder was prepared the day before.
I came home late at work, so it was nice to be preparing.✌️


#ピリ辛ひき肉のレタス包み
#ピリ辛ひき肉あんかけ
#サラダ菜
#平目の昆布締め
#昆布締め
#無限ピーマン
#ジャーマンポテト
#油揚げの大葉ハムチーズ焼き
#プチトマト #ウォシュチーズ
#れんこんと豚肉のきんぴら
#mincemeat #bostonlettuce
#starchysauce #spicyfood
#flounder #kobujime
#kelp #greenpeppers
#potato #sausage
#washedrindcheese
#foodpic #instafood
#japanesefood
#homecooking
#おうちごはん
#食べログみかりんこ
#dinner #クッキングラム

White shrimp ‘Shiroebi’ pickled by seaweed ‘Kobujime’ served in amazing ramen shop in Tsukiji.
#shiroebi #tsukiji #kobujime

1113#おひるごはん :
-生鮭と鶉たまごのフライ
-こしょう鯛の昆布締め
-みぞれワカメスープ

実家から貰ってきた熊本県産の新米がウマウマ!

#t家の昼ごはん #bonappetit #bonappetite #dejeuner #lunch #cuisinejaponaise #kobujime

3 days holiday! My family and I went to Hakone and had awesome Sea Bream Sashimi 😍
三連休なので、家族と箱根へ!美味しい鯛の昆布締めを食べました😋
#seabream #sashimi #kobujime #japan #hakone #lunch #japanese #japanesefood #rawfish #yum #nomnom #food #foodie #foodporn #instafood #instagood #instagram #instagramjapan #鯛 #昆布締め #箱根

Pork kobujime - #kobujime is a beautiful ancient Japanese method of preserving vegetable, fish and meat by curing them between layers of #konbu. Sandwiched a fillet of pork with a touch of sake rice wine between sheets of konbu. Wrapped it tightly and let pork cure in a fridge for a week, then grilled with salt n peppers. Konbu will not only help infuse the pork with a natural #umami flavor called glutamine acids for boosting the flavor, it also absorbs the liquid from the pork that makes it taste concentrated and delicious!
肉の昆布締め。厚みのある豚肉を昆布で締めること一週間。肉の水分もすっかり抜け、濃厚な旨味の強い豚肉に仕上がりました。化学調味料に頼らない、自然の美味しさが詰まった昆布の活用法は無限大ですね。

#rawfood #heathly #lifestyle #wellness #detox #cleaneating #わかめ #昆布 #お出汁 #海藻 #vegan #f52grams #seaweed #おうちごはん #thekitchn #yahoofood #antioxidant #delistagrammer8 #instafood #glutenfree #japanesefood #foodandwine #plantbased #クッキンググラム

自家製甘海老と鯛の昆布締め。
今夜は妻がお呼ばれされたので、こどもらとお留守番です。妻にも昆布締め持たせました。

昨日プレミアムフライデーの夜に、しこしこ甘海老の頭をとって、卵をよけて、殻を向いて、昆布に並べました。面倒くさいけど、美味いもんね。

2歳半のおチビくんも、昆布締め食べました。お刺身大好きおチビくんです。

ごはん食べて、食器あらって、お風呂入って、またーり中です☺

#晩ごはん #ばんごはん
#おうちごはんおじさん #親父飯 #とーちゃん飯 #男の料理
#つまみ #肴 #晩酌 #晩酌タイム #ひとり晩酌 #いえのみ
#ひとり酒 #お刺身 #昆布締め #お刺身だいすき
#甘海老 #甘エビ #鯛 #昆布締め #甘海老の昆布締め #鯛の昆布締め
#昆布だいすき
#昆布締めで残った昆布は出汁とりに使う
#出汁とりした昆布は佃煮に
#富山名物
#sashimi #konbujime #kobujime #konbu #northernshrimp

that’s how i enjoy dayoff in #saintlawrencemarket #seabream #orata #tai #yubiki #kobujime

Time to step up your game? Use seaweed, like they are up North!
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#Repost @sktamura ・・・
It's the subtle curing of our PNW halibut in konbu that sets us apart from the rest. If you haven't tried it yet, I highly recommend it. #sushikappotamura
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#sustainableseafood #pnw #halibut #kobujime #neahbay #freshlycured #questlovesfood #seattlefood #seattlesushi #grubbinseattle #eatseattle #bestfoodseattle #seattlemet #seattletimes

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