This combination of bonito flakes and kombu makes the most popular and flavorful ... The amount of bonito flakes I use for this recipe depends on how I will use the dashi. For everyday dashi, I make a ...

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

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 ...

Discover the art of Japanese cuisine with rising star Chef Harada Annabell Seiko. In an exclusive class, she introduces ...

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 ...

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

You can read our extensive primer on dashi, the broth based on kombu and dried bonito (katsuobushi ... But many on our recipe team, as well as many Japanese home cooks, rely on an instant form ...

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 ...