Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...
A baby gorilla arrived in Turkey in a crate on a flight from Nigeria, with a final destination of Bangkok. London rang in the ...
One of the five primary human tastes, umami is a key feature of Asian - especially Japanese - cuisine commonly enhanced by ...
Japanese fried chicken ... To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. Take the kombu out of the water and set aside. Pour the soaking water into a small ...
When making your own kombucha, you have a dizzying array of teas you could choose. However, there's a key consideration that ...
Put the kombu in a pot of water and place over low ... the boundaries between old Japan and futuristic Japan are blurred in this metropolis. 01:22 The food here is a fusion of cuisine, not just ...
This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping the ingredients for the first round of dashi, which ...