At an inn in central Japan devoted to kombu, or Japanese edible kelp, guests can enjoy the seaweed in food and cocktails, ...

You can make delicious dashi with just bonito flakes. Even so, why do Japanese dishes combine these two? The answer lies in ...

Umami, the “fifth taste,” can be added to dishes with lots of ingredients, but few deliver the bang for the buck that kombu does. It’s affordable, easy to use, and packs a big savory punch in soups, ...

The thick conger eel I bought yesterday. Since I couldn't eat it right away, I placed kombu on the flesh side, put a paper ...

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.

One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with ...

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 odour can deter some consumers.

This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu ...