Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Tucking into Hélène Darroze’s poached sea bass with kombu, creamy marinière of shellfish, girolles and spinach at the ...

Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted. This recipe uses small hardwood hickory chips or shavings; the chips are ...

From soy sauce and miso to kombu, katsuobushi, and rice vinegar, this comprehensive guide breaks down 34 essential Japanese ...

'We've been overlooking seaweed — an abundant superfood — for far too long,' says Shane M. Chartrand You can save this article by registering for free here. Or sign-in if you have an account. Reviews ...

In a large saucepan, heat the chicken stock to boiling and leave simmering. Add the ginger, miso paste and mirin, stirring through and cook for a minute or two. Slice the mushrooms thinly and add to ...

Umami, the “fifth taste,” can be added to dishes with lots of ingredients, but few deliver the bang for the buck that kombu does. It’s affordable, easy to use, and packs a big savory punch in soups, ...

“Seaweed isn’t just for sushi anymore,” said Amiel Stanek in Bon Appétit. In restaurants around the country, kombu, nori, and various other saltwater algae are turning up in everything from beignets ...