Japanese nutritionist and longevity expert Michiko Tomioka shares her favorite "medicinal multigrain rice" breakfast to start ...

"What happens when you add umami-packed ingredients to a steak? Join me as I wrap steaks in kombu seaweed, coat them with bonito flakes, and put these unique flavors to the test! Taste-testers will ...

When making your own kombucha, you have a dizzying array of teas you could choose. However, there's a key consideration that ...

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 ...

If you're a fan of Korean, Chinese, or Japanese culture and cuisine, you've definitely heard of seaweed or must have even tried it! Seaweed is actually algae and marine plants but can be consumed ...

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 ...

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 ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...

Unless gathered absolutely fresh, seaweed tends to be sold dried. It is available fresh from May to June. Carrageen, or Irish moss, is used as a vegetarian gelling agent in some processed foods.

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

Seaweed has been a staple of Japanese cuisine and can be added to so many dishes. Nara says that she has a "top priority six seaweeds in my pantry: kombu, wakame, nori, hijiki, kanten and aonori.

Here, you can try your hand at thumping a pambai or blow into a kombu. “When you touch and play, you can feel the depth of the instrument.” With film director Mani Ratnam’s recent Ponniyin ...