Sea Bream Marinated in Konbu Kelp

The cherry blossom season coincides with the season for sea bream. Marinating the sea bream fillets in konbu kelp dampened with vinegar water infuses it with the konbu's umami and fragrance. This dish is guaranteed to impress your guests.

Sea Bream Marinated in Konbu Kelp
Photographed by Masaharu Shirane

Recipe by
Kazuko Goto






Calorie count is per serving.

Ingredients (Serves 4)

  • 1 block sea bream (sashimi grade) (200 g)
  • 20 g konbu kelp
  • Rice vinegar
  • A pinch of salt
  • 1/2 tsp sake
  • A pinch of wasabi
  • 4 pieces nori (1/2 square sheet cut into 4)

    Tear into small pieces and soak in water for 2-3 minutes.

  • Shiso flower spikes, as desired
  • Soy sauce



Pour equal amounts of rice vinegar and water into a tray and soak the konbu till soft.


Sprinkle a little salt over the sea bream and set aside for 30 minutes. Wipe off the excess moisture with a paper towel dampened with sake.


Cut the konbu into 1 cm wide strips.


Place the konbu strips on a piece of plastic wrap, leaving 1 cm of space between the strips. Place the sea bream on top. Cover with the konbu strips, leaving a space of 1 cm between the strips. Wrap tightly and leave overnight in the fridge.


Cut the sea bream into sogi-giri pieces.This means tilting the blade at an angle to cut thin slices. Garnish with wasabi, the drained nori and shiso flower spikes. Serve with soy sauce.