The Japan Timesさんのインスタグラム写真 - (The Japan TimesInstagram)「A classical Japanese method of lightly curing seafood with "kombu" (kelp), "kobujime" infuses your favorite fish with a punch of umami. This recipe can work with any skin-on fish, from luxurious "kinmedai" (golden-eyed snapper) to ubiquitous salmon or trout. The sauce is a pared-back beurre blanc playing on the humble "kasujiru" (sake lees soup). Click on the link in our bio for the recipe. 📸 @everydaysimon #japan #japanesecooking #cooking #recipe #recipes #japanesekitchen #japantimes #日本 #日本料理 #料理 #レシピ #魚 #こんぶ #昆布 #ジャパンタイムズ」9月4日 17時35分