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 ...

but had previously never considered using in rice: instant dashi. Dashi, a staple of Japanese cuisine, is a stock made from ...

Japanese fried chicken, aka chicken karaage, is very popular in Japan. It’s often served with a pickled vegetable, and Shuko’s version also has a simple fresh leek sauce. If you want to make ...

Soak the kombu in water for at least 3 hours and simmer for 10 minutes. Turn off the heat, add the katsuobushi and set aside for 5 minutes. Strain through a paper towel. 1. Gently rinse the rice ...

Cut the kombu (after making dashi broth ... Sprinkle with sesame seeds to taste and serve with rice. And from Sapporo, the largest city in Hokkaido, it's accessible by train, bus, and car.

Here, chef Michiyo Hagio serves Koshihikari, a premium Japanese rice , and her own special soy sauce blend made from carefully curated soy ferments, with a dash of kombu, aged in the restaurant.