Ishikawa Prefecture

Nishin no Konbumaki(herring rolled in kelp)

Nishin no Konbumaki(herring rolled in kelp)
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  • Image provider:Aoki Cooking School

  • Image provider:Aoki Cooking School


Ingredients (for 2 person)

  • Simmered kelp 30g
  • Kampyo (dried gourd) 8 pcs.
  • Herring 3 slices
  • stick tea a little
  • Kelp juice 2 cups
  • sake 1/3 cup
  • sugar 4 tbps.
  • Dark soy sauce 3.5 tbps.
  • Mirin (sweet cooking sake) 1/4 cup
  • vinegar 1 tbps.

How to cook

  • 1. Boil the herring with a little bit of kombucha (stick tea) for 10 to 15 minutes, discard the broth, and cut the herring into pieces.

  • 2. Roll the herring tightly with kombu (kelp) about 3 or 4 times, and tie two loose rolls of kanpyo (dried gourd).

  • 3. Place the kombu juice, sake, and sugar in a pot, cover with a drop-lid, and simmer for 1 to 2 hours (depending on the kombu) until the kombu is softened, add vinegar and soy sauce, simmer over low heat for 10 minutes, turn off the heat, and leave to cool for about half a day.

  • 4. Warm 3, add more sugar to taste, simmer over very low heat with a drop-lid until softened, and add sugar and mirin to taste.

Recipe Arrangements

provider : Ishikawa Dietary Improvement Promotion Council

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.