Seabream with Japanese konbu seaweed
A Japanese recipe to enjoy amongst friends, this seabream flavored with konbu won’t fail to delight your guests. The minerality of a Chablis makes the perfect accompaniment.
Sommelier’s tip
Chablis
The seabream is flavored with the konbu using a specific Japanese technique known as “kobujime”, resulting in the taste and umami of the bream gradually spreading across the tongue. A powerfully mineral wine makes a perfect balance with raw seafood, and Chablis in particular. The umami of the bream gradually intensifies and the addition of citrus underscores the harmony between the wine and the dish.
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