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

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

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 ...

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.