If you don't have any shiitake mushrooms available for your homemade soup, these two alternatives should work just as well, ...

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

TAKAMATSU—Kagawa Prefecture is so proud of its specialty “udon” noodles that it believes people will enjoy bathing in the ...

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 ...

skin on - 350g Potato starch - 25g All purpose flour - Salt - 50ML Water ## Broth - 1500ML Water - 4ea dried Shitake mushrooms - 1 piece Konbu, 4 inches - 200g grated potato, skin off - Salt ...

Customers can consume ones made from nori seaweed, "oboro konbu" (dried shredded kelp) and "katsuobushi" (boiled, dried, smoked and fermented skipjack tuna). Some are made from daikon radish ...

Photograph courtesy of kittokito-ichiba For the latter, stop by Craftan in Takaoka City where you can try all sorts of konbu specialties and seafood, including kobujime, a traditional Toyama dish ...

Shabu-Shabu Sumire-An is a new Japanese shabu shabu restaurant in Tanjong Pagar. The restaurant offers a variety of Wagyu cuts, including sirloin and shoulder loin, as well as sweeter options like ...

Here, Victor’s modern approach pairs the legacy of traditional dishes with his own creative interpretation. Take the smoked eel foie gras with candied konbu and pink peppercorn or pork jowl with ...

Dining here will rid you of your preconceived notions of Chinese fine dining as Victor’s modern approach pairs the legacy of traditional dishes with his own creative interpretation like smoked eel, ...

The soup—a multilayered flavor experience bursting with umami from stock derived from a whole chicken, aromatic herbs, short-necked clams, konbu, and bonito shavings—offers a sublime taste ...