#Japan #Tokyo #Himi #Kombu Zime #Fermented Cuisine

The Rising Star of Fermented Curry: Kombu Zime Takes Center Stage

The delicious essence of traditional Japanese seafood preservation, known as kombu zime, is stepping into the spotlight at the 5th Himi Kombu Zime Summit, ongoing from October 1 to November 14, 2025. Organized by the Himi Food Branding Council and facilitated by Food Mining Inc., this culinary event showcases the creativity of various restaurants across Tokyo and the Hokuriku region by offering unique kombu zime-inspired dishes.

This year's summit sees the debut participation of cafe 明日も発酵ごはん nippon located in Shimokitazawa, known for its avant-garde food scene. They have introduced a new dish, the Fermented Kombu Zime Fukujinzuke, originally launched as a side for their signature fermented curry, which has sparked a social media frenzy. In response to overwhelming customer demand, takeout sales have been swiftly implemented, allowing more people to enjoy this innovative condiment.

Kombu Zime Meets Curry: A Match Made in Flavor Heaven

At cafe 明日も発酵ごはん nippon, the concept of “making fermentation a part of daily life” has drawn patrons to experience their curated menu. The homemade pickles, which were once considered an afterthought, are now stealing the limelight. The process of wrapping vegetables in kombu not only enriches them with deep umami but also imparts a delightful mellow acidity that pairs beautifully with fermented curry. Customers are often left astounded by the depth of flavor that kombu zime imparts, with many expressing surprise at how profound this preservation technique can be.

“The pickles that were once mere side dishes are now taking center stage, showcasing the transformative power that fermentation holds in culinary culture.” — Maki Koretomo, culinary researcher and head of the Fermented Life Promotion Association.

This new approach to incorporating kombu’s umami into urban diets is gaining traction as a modern twist on traditional preservation methods that respect Japanese culinary heritage.

Cultural Dialogue Between Himi and Shimokitazawa

Himi City, located at the base of the Noto Peninsula, has historically faced challenges, including damage from the earthquake in January 2024. Yet, by promoting its heritage through the dynamic culinary scene of Shimokitazawa—an area synonymous with youth culture—this initiative also serves as a unique way of contributing to local recovery efforts.

The Fermented Kombu Zime Fukujinzuke at cafe 明日も発酵ごはん nippon features kombu sourced from Hokkaido, despite the fact that kombu doesn't naturally occur in Himi. This culinary culture was actually established long ago, in the Edo period, when kombu was transported to Himi via maritime trade routes. This led to the unique culinary wisdom that has allowed Himi’s chefs to wrap not only fish but also meats and vegetables in kombu, creating a deep-rooted tradition.

The fermented kombu zime fukujinzuke developed by the cafe utilizes a proprietary fermentation method that maximizes flavor and aroma, allowing Tokyo diners to savor the authentic tastes of Hokuriku.

“Through this culinary journey, we hope to rediscover the charm of local traditions and foster connections between Tokyo and Hokuriku.” — Café Manager, 明日も発酵ごはん nippon

Product Overview

• - Product Name: Fermented Kombu Zime Fukujinzuke (Takeout)
• - Price: 100g for ¥550 (tax included)
• - Sales Period: October 2025 (limited time)
• - Location: cafe 明日も発酵ごはん nippon (3-31-5 Kitazawa, Setagaya, Tokyo)
• - Highlights: Homemade pickles made with Hokkaido kombu, free from chemical additives.
• - Supervised by: Maki Koretomo (Representative of the Fermented Life Promotion Association)

Event Overview

• - Event Name: 5th Himi Kombu Zime Summit
• - Event Duration: October 1 - November 14, 2025
• - Organizer: Himi Food Branding Council
• - Managed by: Food Mining Inc.
• - Details: A project aimed at promoting the preservation of traditional food culture and revitalizing local communities through the introduction of kombu zime menus in restaurants across the nation.

About the Supervisor

Maki Koretomo is a culinary researcher and the Executive Director of the Fermented Life Promotion Association. She oversees 11 fermentation cooking classrooms nationwide, dedicated to the preservation of Japan's food culture and invigorating local communities through fermentation.

Media Inquiries

For more information, please contact:
cafe 明日も発酵ごはん nippon
Address: 3-31-5 Kitazawa, Setagaya, Tokyo
Phone: 080-4322-3620
Email: [email protected]
Supervised by: Maki Koretomo (Representative of the Fermented Life Promotion Association)