Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odour can deter some consumers.

Savory, detoxifying and good for your bones - explore the magic of the king of seaweed. There are more than 10,000 different types of seaweed in the world, but only one is crowned the "king of seaweed ...

Magic is real. A boring old bowl of rice is turned into a fantastically delicious meal, with only a brief wave of the fingers. That's wizardry. Or maybe not. Maybe it's just seaweed; maybe it's just a ...

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

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, ...

Savoury, detoxifying and good for your bones – explore the magic of the king of seaweed. There are more than 10,000 different types of seaweed in the world, but only one is crowned the "king of ...

Hiroko Shimbo, a chef used to cooking Japanese food in Japan, moving to New York 15 years ago seemed like a step down. The only soy sauces and rice wines available were mass-produced and bland, the ...