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 ...

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 ...

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 ...

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

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

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 ...