Add Yahoo as a preferred source to see more of our stories on Google. Kombu is the catch-all term for certain types of edible kelp or seaweed rich in natural MSG -- the same compound responsible for ...

Glutamates naturally found in food deliver a big punch of umami, a sense of savoriness often called the “fifth taste.” Seaweed is loaded with glutamate – indeed it was from a seaweed, from kombu, that ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

I make the vast majority of my rice in a rice cooker, and I’m always thrilled to find a simple upgrade that boosts the flavor ...

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

Lynda M. Gonzalez / Staff Photographer As new Japanese restaurants bloom across Dallas, diners are getting a good dose of dashi — though they may not realize it. Dashi, an umami-rich stock, is the ...

Look up umami in the dictionary and dashi is what you'll find. It tastes as rich and complex as a broth or stock that's been simmering for hours, but it takes less than 15 minutes to make and, in many ...

Add Yahoo as a preferred source to see more of our stories on Google. kazoka30 / Getty Images If you’ve ever enjoyed a cup of miso soup, you’ve experienced the magic of dashi, an ultra-versatile ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...