One important ingredient is kombu, a type of edible seaweed that infuses the rice with depth and umami, elevating it from a ...

Kombucha, a fermented tea that has been around for thousands of years and was once considered a niche health drink, is ...

Ozoni, a Japanese soup with mochi, is traditionally eaten on New Year’s Day. This version from chef Takashi Yagihashi calls ...

Brown seaweed includes the subgroup known as kelp, which grows larger than any other type of seaweed, and of which kombu and wakame are two popular edible varieties. However, sea vegetables called ...

Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...