Fresh from the sea.
Kombu (kelp) is an indispensable staple in Japanese cooking. This variety is prized for its fragrant bouquet -- it produces clear, mellow, rich stock for ramen, stews, and more. Because the dried kombu is shredded, it releases maximum umami flavor into stock, and also helps create dashi stock more quickly.
Photography by James Ransom
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How we'd use this beauty in our own homes.
Recipes included—from a Genius ragu to 5-ingredient pulled pork sandwiches.
All you need to turn a can of chickpeas into the most versatile dip around is a food processor and a little creativity (and some good olive oil won't hurt, either).
So good they'll *disappear.*