Once cooked, remove the kombu, chop it up and return it to the pot. Add a two-inch strip to a pot of brown rice. Discard when the rice is ready. If the cooking time of a recipe is short ...

Shio Kombu is used on rice dishes like onigiri. We love it so much that it’s become a permanent seasoning in our test kitchen. Sometimes sold in sheets and sometimes pre-shredded or cut ...

A 12-week randomized trial found that daily intake of boiled kombu (Laminaria japonica) powder reduced body fat and raised ...

Place the rice in a Chinois Strainer ... Add garlic to the mix. Mince the braised kombu and then add the mix. Strain to lose excess liquid. Season with banyuls vinegar, lemon juice and salt.

Chef Saito was born and raised in Osaka. He guides us around its restaurants, cookware stores, and kombu kelp specialty stores, in an introduction to the prefecture's traditional food culture.

but had previously never considered using in rice: instant dashi. Dashi, a staple of Japanese cuisine, is a stock made from kombu (edible seaweed) and sometimes also bonito (dried fish ...

Boil the Kombu in the water to infuse it. 4. Add in the washed rice, and pour the Kombu-infused water and soy sauce and salt. 5. Bring it to a boil and cover, continue cooking over a low flame ...

Kombu, a sea vegetable essential to Japanese cuisine, is central to Fujicco's identity. "Japanese people eat a lot of rice, and our kombu products are to be eaten with rice," explains Masakazu ...

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 ...