Other Names dashima, dasima, haidai, kelp Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to …| Norecipes - Elevating Everyday Meals
Thick, springy noodles in nutty sesame broth topped with spicy beef and chili oil. Hiyashi Tantan Udon are the perfect summer cold noodles.| Norecipes - Elevating Everyday Meals
This Ajitama or ramen egg recipe shows you everything you need to know to make Japanese soft-boiled egg at home, just like ramen shops.| Norecipes - Elevating Everyday Meals
Make authentic tsukemen at home with this foolproof recipe. Create restaurant-quality dipping noodles with a rich, umami-packed broth in under 30 minutes.| Norecipes - Elevating Everyday Meals
Dashi (出汁) is a Japanese soup stock made from konbu and katsuobushi. Learn everything about this classic Japanese ingredient.| Norecipes - Elevating Everyday Meals
Made with four basic ingredients, this complete guide to authentic Japanese Teriyaki Chicken has step-by-step photos and a video.| Norecipes - Elevating Everyday Meals
Mazemen (a.k.a. Mazesoba) is a flavorful brothless Japanese ramen dish with chewy noodles, spicy pork, and aromatic scallion oil. Ready in just 30 minutes!| Norecipes - Elevating Everyday Meals
How to make Chinese chili oil from scratch, with a step by step recipe and video. Try this spicy condiment on noodle soups and stir-fries.| Norecipes - Elevating Everyday Meals