As the international culinary community increasingly prioritizes the depth of “the fifth taste,” the technical evaluation of stock ingredients has moved beyond simple procurement to a rigorous quality ...

Kombu is a kelp (seaweed or sea vegetable) and an essential ingredient in Japanese cuisine. It is generally sold dried, but it can also be eaten fresh or pickled. Dried kombu is mostly used to make ...

Seaweed is one of the outstanding foods that project the uniqueness of the traditional Japanese diet. Not only has it been a key ingredient in Japanese cooking for thousands of years, but it has also ...

I met my most recent sous chef, Isabella "Bella" Lin, a year ago at a party I was catering. She had an undeniable spunkiness that drew me to her. We easily became fast friends, sharing a good laugh ...

While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, ...

Rinse 16 oz of kombu under cold water and soak in water overnight. After the kombu’s been soaked, take it out of the water and add 1 oz dark soy sauce, 3 oz sesame oil, and 1 T sugar; blend until ...