This delicious Kombu Mixed Rice with Edamame and Oyster Sauce Stir-Fry combines the umami flavor of kombu with vibrant vegetables and your choice of protein. It’s a healthy and satisfying meal that’s ...

While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, ...

You’ve likely heard of kombu, but here’s what it does, and how to use it in the kitchen. When you ask chef Alex Yu this question, he doesn’t hesitate: kombu. Alex Yu at Sokyo Brisbane.Markus Ravik ...

Master the art of traditional Japanese cooking right in your own kitchen with this authentic, easy-to-follow homemade miso soup recipe that delivers restaurant-quality umami flavor from scratch. This ...

Hiroko Shimbo, a chef used to cooking Japanese food in Japan, moving to New York 15 years ago seemed like a step down. The only soy sauces and rice wines available were mass-produced and bland, the ...

Hokkaido Prefecture is a treasure trove of seafood. Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine.

It is officially soup season. My stockpot is staking a permanent position on the stove top, and I just bought a large supply of dried kombu. What is kombu, and what does it have to do with soup? Kombu ...

Q: After your recent column about cooking dried beans, I have another tip to add. I cook a lot of beans and learned a few years ago to add a strip of kombu to the pot with the beans. I generally do ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Add articles to your saved list and come back to them anytime. When you ask chef Alex Yu this question, he doesn’t hesitate: kombu. Alex Yu at Sokyo Brisbane.Markus Ravik “You can’t talk about ...