The use of raw fish and seafood ingredients as sushi and sashimi is prominent and well-known in Japanese cuisine. Instead of just serving raw fish, sushi chefs have used different techniques to enhance the flavours of the ingredients. Kombujime is one such method where it is the aging of the ingredients between two sheets of kombu (dried seaweed), another prominent ingredient in Japanese cuisine. By applying the Kombujime technique, the texture of the ingredient softens and the glutamates from the kombu transfer over, accentuating its flavour. We have paired the kombu cured scallops with cauliflower puree, a smooth and subtle replacement of sushi rice that is increasingly popular in modern cuisine. This is perfect as a snack and recreates the sushi experience with minimal effort at home.
Scallop, Cauliflower, Water, Cream, Butter, Onion, Kombu, Garlic, Salt
Remove outer bag after thawing.
For scallops, no heating is required. Pour out the content and remove the kombu to enjoy at room temperature.
For cauliflower puree, keep the inner pack intact. Simmer the packet in hot water for 1-2 minutes, pour out the content and enjoy.
Keep frozen at -18°C.
160g • 1 serving
Made in Hong Kong
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Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.