Although other elements — like tofu or mushrooms and those little pieces of additional kelp — are sometimes added to build texture, they can be included based on preference and aren't totally ...

Plant-based goes steakhouse luxe, but without the meat. Find out which savory fruit steals the spotlight in a vegetarian tartare that's made for fine dining.

RECIPE: Gitanyow Salmon: 4 portions of Gitanyow Salmon (6 oz each) 1 lb unsalted Butter 1 oz Macro kelp, finely chopped 1 ...

sugar and the “umami” of “konbu” kelp and tastes quite simple. The flavor sets out the succulent nature and texture of the mizu-nasu. The arranged version also introduces a dish where the ...