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 ...

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 ...

About 39% of food waste comes from home kitchens. This video demonstrates how to use scraps and leftover vegetables to make a ...

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 ...

Japan is surrounded by sea, and more than 100 types of edible seaweed, including nori, wakame, and konbu, can be harvested along its coast. Tasty and reputed for supporting good health, seaweed has ...

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 ...

"Fujiko salt konbu used salt-baked soba" and "Fujiko salt konbu using soup stock soy sauce udon noodle" (180 yen for each tax) add "Fujiko salt konbu" which used 100% kelp from Hokkaido It seems to be ...

Konbu kelp is an essential ingredient in Osaka cuisine, and the venerable Konbu Doi is the city’s premier purveyor of this umami-packed sea vegetable. In business since 1903, the shop functions as an ...

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 ...