Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...

Senmaizuke made by layering kombu kelp and turnip slices is a seasonal delicacy. Setsuko Sugimoto, who oversaw the cooking aspect of the recipe, introduces how to recreate the pickle using the ...

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

Think spinach, broccoli, and collard greens. Sustainable seaweeds like kombu, wakame, and sugar kelp, which are cultivated in New England and Alaska, can also offer similar nutrients. The bottom ...

The localized ropes for Okayama Prefecture feature kombu kelp. The paper decorations on the ropes for Shizuoka Prefecture are red and white. The company says it makes about 5,000 of the ornamental ...

a company that has been promoting the use of ‘kombu’ seaweed or kelp in the making of soup stock, or dashi, voiced his concerns over the “deterioration” of traditional Japanese cuisine ...

In the rice dish, fried tofu is both an ingredient and source of stock along with “kombu” kelp. The dish can also reflect the seasons when bamboo shoots in the spring and “myoga” in the ...

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