Sitting at the counter at Kizushi, I see kombu, assuming it is a version of kobujime, marinated fish in seaweed, I order it.
I cannot think of something more complex in sashimi when it comes to connecting complementarity. The fish is soaked up by the natural Umami flavors of the seaweed, as it acts as an active agent to marinate the white fish, giving it a complexity that only you find in this type of preparation.
The chef slices very thinly the marinated kombu, it is wet gooey and edible, adding complexity of the combination. I take the wasabi with my hashi, I take a piece of fish, and a gentle touch of shoyu. Not more than a little touch to the corner of the fish or it will overwhelm the taste. I place the fish into my mouth and just in time to add a sliver of kombu to masticate it. All the flavors all connect to a perfection of balance, which is simply awesome!
Categories: Life Cycles