Konbujime or kobujime is fresh fish or other seafood that is lightly salted and cured for a brief time in konbu seaweed, and served sliced like sashimi.
A popular drinking snack or side dish accompanying a traditional Japanese meal, the fish absorbs lots of umami and flavor from the konbu, taking on a rich, unctuous texture as the moisture is drawn out.
In addition, the method preserves the fish for a few days longer than if it's left untreated, though it should not be used for long-term preservation. Konbujime is usually made with white fish, although the technique can be used to cure any fresh fish or seafood, and even meat.
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