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 ...

One of the five primary human tastes, umami is a key feature of Asian - especially Japanese - cuisine commonly enhanced by ...

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

Shinbashi has been a bit of a ramen desert for a while, so the August 2024 opening of ambitious seafood noodle specialist ...

I made bone broth soon after my friend Sandra started undergoing months of gruelling chemotherapy. It had spread “everywhere” and everyone was understandably dire and pessimistic about any ...

Make the broth. Combine mushroom, bonito flake, kombu, black beans, lemongrass, ginger, scallion & cover with 3 cup water. Bring to a boil, turn off heat & steep over low flame. Season with salt, ...

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Then goes in the bone and kombu (seaweed) dashi (broth base). The fresh ramen noodles are done in a very traditional way. There are a number of different dashi recipes that we use to create the ...

Speaking of ramen and savory, the Hokkaido’s ($20) murky, nutty beef-kombu broth will have you powering through the fried onions, basil oil and still-cooking sous vide beef filet to the cartoon ...