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

There’s a common misconception that professional chefs cook complex meals at home. In reality, the last thing most chefs want ...

Living in Hawaii, the traditions of the local people are so ingrained in many homes and you don’t need to be Japanese to ...

One of the five primary human tastes, umami is a key feature of Asian - especially Japanese - cuisine commonly enhanced by ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

Just soak them in hot water for an instant, umami-rich clear broth. For this dish, choose the bags made with katsuo (fermented and dried skipjack tuna) and kombu (giant kelp). Konnyaku ...

take the kombu out of the pot, and turn off the heat. 4. Put a strainer in a pot and place the katsuobushi inside. Let the katsuobushi steep for 7-8 minutes without stirring and the dashi broth is ...