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 ...
Okobo formed with high class kelp from Hokkaido Hidaka that sauce flavors melt when sake or shochu is put in "Kombu sweet beanI got the silo monochrome, so I tried it with what it actually tastes like ...
Konbu kelp, an essential ingredient in Osaka cuisine and an integral component of Japanese food culture for millennia, is given pride of place at this one-of-a-kind museum run by the venerable Konbu ...
People in Japan are believed to have eaten konbu since the Jōmon period (ca. 10,000–300 BC), but the earliest records of it are in documents from the Nara period (710–794). It is an essential ...
Fisherman Kazuaki Ida entered the No Borders Cafe in Rausu just as we were finishing cups of hot coffee on a rainy Hokkaido afternoon. He held giant flat-leaved stalks that scraped against each other ...
In autumn 2023, the ocean surface temperature off the coast of Rausu reached 25º Celsius. Local fishers were astonished at this unprecedented temperature. Konbu is a seaweed that grows in cold waters.
Reaching Rausu, a fishing village in Eastern Hokkaido, isn't easy. Public transport is almost non-existant to this small community situated halfway up Shiretoko Peninsula, which juts out from the edge ...
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