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 ...

This is kombu tea powder. This is powdered tea that we drink in Japan. Make it a little bit funky, but a lot of umami. This is another key ingredient. It's called Jidori egg. We get this egg every ...