Donna Bishop, a licensed collector, focuses her seaweed harvest on the choice edible species such as nori. Other edible seaweed species are wakame, sea palm and kombu. Perennial seaweeds such as ...

Resor and O’Hare tell Good Food that they harvest two types of seaweed: kombu and wakame. “The California kombu that we harvest… is a thicker seaweed than the California wakame that we harvest. And ...

The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with ...

New research reveals that eating kombu seaweed daily may help Japanese men lose body fat and improve their gut bacteria, without affecting thyroid health or causing adverse effects. Effects of ...

The surf clam called hokkigai, a regional comfort food, is locally sourced, along with the kombu and even the salt. These bento abundantly incorporate local ingredients and are a delight for the ...

Arrange squash mixture in a roasting pan in a single layer. Process kombu in a spice grinder until finely ground, about 25 seconds. Stir together 1 teaspoon ground kombu (reserve any remaining for ...

Enter Kombu Lab, a 10-seat ramen bar with a teeny menu. “We decided to come up with a light-flavoured [broth], but at the same time, using great ingredients with the customer being able to taste each ...