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Kombu Harvest Starts 2 Weeks Later than Official Date in Hokkaido
japannews.yomiuri.co.jp/features/japan-focus/20240703-196209/

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First Look: JP McMahon’s new Kombu Ramen and Bao Bar – ‘I don’t know how to do anything else. I like opening restaurants’
irishtimes.com/food/2025/07/09/first-look-jp-mcmahons-new-kombu-ramen-and-bao-bar-i-dont-know-how-to-do-anything-else-i-like-opening-restaurants/
MENTAIKO - Trails to Oishii Tokyo | NHK WORLD-JAPAN: Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth ...
www3.nhk.or.jp/nhkworld/en/shows/2054183/

Explainer | What is umami? How the savoury flavour makes food of many kinds taste better
scmp.com/lifestyle/food-drink/article/3292413/what-umami-how-savoury-flavour-makes-food-many-kinds-taste-better


Chef Daniel Humm’s 8 Favorite Things: We spoke to Michelin-starred chef of Eleven Madison Park, Chef Daniel Humm, about the incense, “magic” ingredient ...
nymag.com/strategist/article/chef-daniel-humm-favorite-things.html

Miso Soup Recipe: In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft ...
cooking.nytimes.com/recipes/1023468-miso-soup

Dashi 101: A Guide to the Umami-Rich Japanese Stock: Dashi is a simple seaweed-based stock is central to many of Japan's most popular dishes ...
seriouseats.com/dashi-japanese-stock
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