Sea urchin/Uni, Kelp broth, Dried seaweed, wasabi and Japanese rice. So delicious!!!
Avocado and Tuna is a great combination. Place a big scoop of Poke on the bowl of rice would make a satisfying meal of Poke-Don. Rice can be either regular white cooked rice or slightly vinegared rice. Continue reading
Dashi made with Katsuobushi and/or Kombu can be used for any cooking, not only for Japanese dishes. It is much less calories than, say chicken broth, and provides simple back ground taste to bring out the flavors of whatever the food you are cooking with. Continue reading
Rausu Kombu, one of the best Kombu from Hokkaido. “Umami” of Kombu is mainly from glutamic acid. There are many ways to make Dashi but there is an easy way to make Kombu Dashi simply by submerging a piece of Kombu in a jar of water and keep it in Refrigerator. Continue reading
Chazuke is a very simple soupy rice bowl using tea or Dashi. Broil Madai or Red Sea Bream. Take meats off from the bone. Take Dashi with this Madai bones and Kombu. Place a scoop of rice in a bowl, pour Dashi and top with Wasabi.
Daikon is a wonderful vegetable in a way when you cook it slow in a broth; it soaks up all the flavor of the broth and provides its own
sweetness. You can use chicken broth but here is a vegetarian recipe. Continue reading
Littleneck clam Rice cooked in Donabe(Clay pot). Cook Clams first and remove from the shells, add to rice at the end of the cooking. Cook rice with clam juice, kombu (kelp) and Enoki mushrooms. $35 for four
The green skin which is believed to be a lot more nutritious than the inside yellow part, Soy-milk and Kombu stock (Kelp stock) was used to make Green Pumpkin Soup. $5
You wonder if there is any use for the pumpkin skin left over from making a pumpkin pie. It is a highly nutritious part and there is a good use for them. Kelp stock (Kombu Dashi) is a good match.