Worried that going plant-based means no more sushi ... delivers a crave-able umami flavor, and kombu is a versatile seaweed variety used as a foundation in Asian-inspired soups and stews.

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 ...