Umami describes the delicious savory flavor that we all know and love. Stock up on these chef-recommended ingredients to add more umami goodness to your meals.

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 ...

The new 10-seat ramen bar in Circular Quay is dedicated to two kelp-based broths, each simmered for eight hours to deliver ...

3 fillets salted cod (shio-tara, “amajio,” or lightly salted, type), 1 large block of tofu, 1 green onion (naganegi type), 10 cm (7 grams) dried kombu kelp For nira sauce: 1/2 bunch nira ...