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 ...

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.