Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odour can deter some consumers.

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation ...

Learn how to make Bettarazuke, a classic Tokyo-style Japanese pickled daikon radish with a crisp bite and gently sweet ...

Kombucha, a fermented tea that has been around for thousands of years and was once considered a niche health drink, is currently experiencing a surge in popularity as more consumers look for ...

From soy sauce and miso to kombu, katsuobushi, and rice vinegar, this comprehensive guide breaks down 34 essential Japanese pantry staples and explains how to cook with each one. Japanese cooking is ...