Rishiri Town, which is located on the northern side of Hokkaido, Japan, has created a web app to help prevent the extinction of kombu kelp. Kombu kelp, or Kombucha as it is called elsewhere, is one of ...

As the international culinary community increasingly prioritizes the depth of “the fifth taste,” the technical evaluation of stock ingredients has moved beyond simple procurement to a rigorous quality ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Use dried seaweed like bay leaves in your everyday cooking, suggests ...

Kombu Often described as the cornerstone of Japanese cuisine, kombu, also called kelp, dashima, or haidai, is thick flat seaweed that's harvested from brown algae. Kombu is commonly used to flavor ...

Teaching a group of Calvin College students the fine points of Japanese cooking, private chef Sawako Cline focused on the basics — starting with a homemade dashi stock. “Dashi is the basic flavoring ...

To stay true to his restaurant’s wildly ambitious, strictly hyperlocal ethos, Vinland’s David Levi has had to get familiar with some unexpected products. Sure, Levi’s made good use of the lobsters and ...