This soup is warming, nutritious and brings the taste of Asia to your mouth and nose.
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Kombu leaves lend their umami flavour to this cured tuna loin. Seaweed’s high concentration in minerals is a substitute to salt during the curing process.
This quick & easy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish.
Seaweed stock is used in Japan as a base for miso soup and stews. This vegetable & seaweed stock is nutritious & delicious with lots of minerals & umami.
This kombu marinade will help you create strong umami dishes. It’s easy to make & absolutely delicious on everything!
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
Using Kombu as an ingredient in stocks, whether vegetarian stock or bone brothi, s a great way to achieve umami flavour and enrich the nutritional profile of your meals.
Grilled salmon is delicious cooked in re-hydrated Kombu Leaves. The Kombu imparts nutrients, a great umami flavour and preserves moisture during cooking.
Roasting vegetables along with umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep flavour, rich colour and nutritional profile.
Kelp is full of Umami flavour & health giving nutrients – this cabbage recipe will surprise and delight.