While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, ...

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.

Seaweed is gaining ground in U.S. seafood appetizers, appearing in breads, sauces, and drinks alongside familiar dishes. Expanded aquaculture and seasonal coastal harvesting are increasing its ...

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.

Don’t discard your leftover dashi kombu—transform it into tasty Kombu Onigiri! These Japanese rice balls, made without waste, are stuffed with savory stewed kelp, perfect for a sustainable and ...

Add Yahoo as a preferred source to see more of our stories on Google. Chopped Kombu Seaweed Getty Images/Rodrigo Ruiz Ciancia While judge Tom Colicchio initially said it was good, though it "doesn't ...