At Kawaume, Takagi uses ma-kombu for his dashi. Instead of regular bonito flakes, he uses custom-order tuna flakes that cannot be bought on the retail market. He adds that ma-kombu takes three ...

The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with fish, it doesn't have the same fishy flavor as stock made from fresh fish ...

It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented tuna ... While the chicken is in the oven, rinse the dried kombu under cold running water.

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the ...

Add sliced garlic, chile flakes and turmeric, and sauté until fragrant, 1 minute. Add cauliflower, water and kombu. Bring to a boil, reduce heat and simmer until cauliflower is fork-tender ...