鮭昆布締め (Sake Konbu Jime)
Salmon Cured with Kelp
Yes, keto as served. About 1g net carbs per serving, lower than 8 in 10 Japanese dishes.
What it is
Slices of fresh salmon fillet cured between sheets of kombu (kelp) seaweed. This traditional method imparts a rich umami flavor to the salmon and slightly firms its texture. Served as sashimi, often with a hint of wasabi.
Key ingredients
Fresh salmon fillet, kombu seaweed, sake, salt, wasabi, sugar-free soy sauce (optional).
Optional tweaks
Ensure no sugar is used in the curing process (some recipes add a tiny bit). Request sugar-free soy sauce if available, otherwise use sparingly.
Say this to the waiter (Japanese)
鮭昆布締めは、仕込みに砂糖を使わないでください。もしあれば糖質オフの醤油をお願いします。
Sake Konbu Jime: please ensure no sugar is used in curing. Sugar-free soy sauce, if available, otherwise I'll use regular sparingly.
Watch out for
Regular soy sauce contains sugar and wheat. Some restaurants might use a ponzu sauce for dipping, which often contains sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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