This is the story of the real kombucha, a product not of fermentation but of seaweed. The key to this ancient Japanese drink ...

Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.

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 ...

Kombu, or edible kelp, has caught on in the United States, appealing to many top chefs who appreciate the deep umami flavors it can add to their dishes and offering vegetarians a welcome new addition ...

Kombu is known for its impressive nutritional value, with over 20 times the minerals of milk, approximately 7 times the calcium, ... Listen to SBS Japanese Audio on Tue, ...