Turn leftover dashi kombu into delicious Kombu Onigiri! These Japanese rice balls are packed with umami flavor from simmered kelp and make a perfect snack or lunchbox addition. Instead of ...

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

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it's just about to boil, skimming off the cloudy bubbles. Lower the heat and simmer for around 10 minutes.

The base for this miso-tofu version is an all-purpose homemade dashi; a gentle steep is the best way to coax the sweet umami (without any bitter notes) from the kombu and dried shiitake mushrooms.

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

Kimi uses a combination of dashi powders: konbu, dried fish and shrimp. Use the soaking liquid from the mushrooms and seaweed for more flavor. Cover the spareribs with the dashi broth, add ginger ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 ...