On our visit to Kurobe city in Toyama we had the great pleasure to visit Aimono Kombu. Kombu kelp is a sea vegetable rich in natural umami called glutamates. It is essential for making dashi stock which is used in many Japanese dishes. Most kombu is harvested in Hokkaido. In the Edo to Meiji periods…
Tag: kombu
Instant Umami – Hanakezuri Kombu
Sashimi is a staple in our home. We never tire of it as the type of seafood we use for sashimi changes throughout the year. Suzuki, Japanese sea bass, is a firm-fleshed fish so it is cut in thin, usuzukuri slices. If it were cut thick, as we do with tuna, it would be too hard…
Best of Japan Tour at Nihonbashi Coredo Muromachi
Food Sake Tokyo is delighted to have guest blogger Janice Espa. Janice is passionate about food and Japan. She is a great photographer and all of the photos here are from Janice. Here is Janice on the Best of Japan Tour now being offered at Coredo Muromachi in Nihonbashi. Arigato Janice! Coredo Muromachi, in Tokyo’s…
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