Then there's hijiki, found on rocky coastlines in parts of East Asia, and noted for its chewy consistency and distinct black, ...

Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes. Drain the seaweed and place it in ...

The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...