The Chef & the Daruma is a documentary about Chef Hidekazu Tojo, pioneer of Japanese cuisine in the West and inventor of the ...

Bring the kombu stock to the boil. As soon as it has boiled, take it off the heat and add the katsuobushi. Return the pan to low heat and cook for 4 minutes. Line a fine strainer with paper towel ...

You can make dashi from scratch using katsuobushi and kombu or simply mix instant dashi granules with water. You'll also want to have all of the classic toppings on hand: takoyaki sauce, Kewpie mayo, ...

1. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with ...

Centuries ago, ninjas roamed the mountains surrounding Iga, a transport hub. Join our host Yu Hayami as she explores this historic town, meets local residents and uncovers its unique food culture.

Called ‘katsuobushi’ in Japanese, bonito flakes have a strong, smoky, umami flavour and underpin a lot of Japanese dishes. Bonito flakes and kombu are the main ingredients in dashi – a light ...

Explore daily insights on the USA TODAY crossword puzzle by . Uncover expert takes and answers in our crossword blog.

The hottest new additions in New York City all landed on the “recommended” portion of the guide, which immediately puts them ...

The restaurant chef-turned-hawker behind Koryori Hayashi has gone back to his roots with this upgraded 20-seater in Fortune ...

Pastaro is celebrity chef Willin Low's new restaurant serving freshly handmade pasta with local flavours at Chancery Court.

We were able to add ingredients like cabbage, meat or seafood, and garnishes like okonomiyaki sauce, aonori seaweed flakes, katsuobushi bonito flakes, Japanese-style mayonnaise and pickled ginger. You ...