This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping the ingredients for the first round of dashi, which ...

About Kombu Barthad Recipe: Kombu barthad is a recipe made with mushrooms and cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts ...

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 ...

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

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

Featured recipes: (1) Dashi (2) Meat and Potatoes with Dashi (3) Cod with Savory Dashi. 1. Wipe away any impurities on the surface of the kombu, but be careful not to remove the white powdery ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 ...

Remove from the heat and discard the kombu - 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 bones along with all the ...