Kombu is known for its impressive nutritional value, with over 20 times the minerals of milk, approximately 7 times the ...

What Do I Do with Shio Kombu? If you enjoy the hunt for unusual ingredients, tracking down Japanese shio kombu is totally worth it. We first got turned on to it when we tried Bar Goto’s celery ...

Kombu is a kelp (seaweed or sea vegetable) and an essential ingredient in Japanese cuisine. It is generally sold dried, but it can also be eaten fresh or pickled. Dried kombu is mostly used to ...

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 ...

The word “umami” was coined in 1908 to describe the flavour discovered by Japanese chemist Kikunae ... stock typically made with water, kombu (kelp) and bonito fish flakes – and realised ...

Kombu and katsuobushi (a.k.a. bonito flakes ... to make as steeped tea," writes Sonoko Saki in her forthcoming book Japanese Home Cooking, but "it is nevertheless the foundation of Japanese ...