Brown seaweed includes the subgroup known as kelp, which grows larger than any other type of seaweed, and of which kombu and ...

Kombu, a thick kelp variety, adds rich umami flavor to broths and beans. Dulse offers a chewy texture and slightly smoky taste that some compare to bacon when pan-fried. Seaweed packs an ...

The seaweed sector can be used in food, packaging, and even cosmetics. But some challenges remain, preventing it from ...

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 ...