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

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 ...

We asked F&W Best New Chefs how they level up their instant ramen. From breakfast ramen to ramen carbonara, here are easy ...

I'm a registered dietitian. Here are 8 items I buy from Aldi that I'd recommend to my clients. The Simpsons reaches end of an era as major change announced 5 Original Home Details Designers Say ...

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

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Soak the kombu in a large stock pot for 30 minutes in 2.5 litres ... do not boil the kombu in the water for a long time or the dashi will become bitter. Add the roasted and rinsed wings and ...

“I make a cheat ramen broth with hondashi [instant dashi], kombu, shiitake mushrooms, and miso,” she says. Similarly, 2024 F&W Best New Chef Mary Attea adds hondashi, miso, and soy sauce to ...