The surf clam called hokkigai, a regional comfort food, is locally sourced, along with the kombu and even the salt. These bento abundantly incorporate local ingredients and are a delight for the ...

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 ...

Season the dish with kombu salt. To make the kombu salt, buy strips of shio kombu, also known as bull kelp, from Japanese grocers. Dry in an 80C oven and blitz to a powder. Pass through a fine ...

Add onions, season with salt, and sauté until translucent, 4 minutes. Add sliced garlic, chile flakes and turmeric, and sauté until fragrant, 1 minute. Add cauliflower, water and kombu.

Cut the mizuna into 3cm lengths. 3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well. 4. Dry-fry the bacon and add the mushrooms in a pot. Sprinkle with sake ...