🍱 Kombumaki

During the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well.