One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with ...

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, ...

Learn how to make Kombu Onigiri, a classic Japanese rice ball filled with sweet savory kombu tsukudani made from leftover ...

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 odor can deter some consumers.

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.

It is officially soup season. My stockpot is staking a permanent position on the stove top, and I just bought a large supply of dried kombu. What is kombu, and what does it have to do with soup? Kombu ...

2019 Best New Chef Matthew Kammerer amps up butter with salty, mineral-rich seaweed at Harbor House Inn in Elk, California. We tried the butter under the skin of a roast chicken; it built major depth ...

Kombucha, a fermented tea that has been around for thousands of years and was once considered a niche health drink, is currently experiencing a surge in popularity as more consumers look for ...