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

A type of red algae, rich in iodine, potassium, and antioxidants. Known to boost immunity and support gut health. Often used ...

Kombu, a thick kelp variety, adds rich umami flavor to broths and beans. Dulse offers a chewy texture and slightly smoky taste that some compare to bacon when pan-fried. Seaweed packs an ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...

It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented ... While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large ...

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 ...

About Kombu Barthad Recipe: Kombu barthad is a recipe made with mushrooms and cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts ...

Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth ...