We travel to Rebun, a remote Hokkaido island renowned for its kombu—the seaweed vital for Japanese dashi. We meet a passionate harvester, whose kombu is utilized by Chef Kuwakino in superb cuisine.

This video shows how to make kombu onigiri, Japanese rice balls filled with sweet-savory simmered kelp made from rehydrated ...

While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, ...

This Kombu Onigiri recipe uses leftover dashi kelp to make flavorful rice balls with a savory, umami-rich filling. It’s a smart way to reduce food waste while enjoying a traditional Japanese snack ...