As you might expect, miso is an important ingredient in miso soup. However, the savory broth is traditionally based on these ...

Umami describes the delicious savory flavor that we all know and love. Stock up on these chef-recommended ingredients to add more umami goodness to your meals.

House of Yoshin, 479 New York Ave., Huntington, 631-223-0231, houseofyoshin.com. Open 4-10 p.m. Tuesday through Sunday.

A type of red algae, rich in iodine, potassium, and antioxidants. Known to boost immunity and support gut health. Often used ...

Seaweed brings a subtle salinity to this mussel, clam, and cod–based chowder. Source dried kelp or kombu in the international foods aisle at your local grocery store, or find it online.

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 ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...

Kombu usually comes in large, dried sheets. Though we think of kelp and seaweed as being ‘seafood’, kombu doesn’t have a fish or seafood flavour. What it brings to Japanese dishes is a ...

What did they land on? Kelp. The pair have nailed a four-part menu – two types of ramen and two bowls of tsukemen (Japanese dipping noodles) – using only delicate kombu broths, without missing a lick ...

About Kombu Barthad Recipe: Kombu barthad is a recipe made with mushrooms and cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts ...