If you want to capture that perfect umami flavor and chewy texture you get in a bowl of restaurant miso soup, here's the best ...

Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter), which is sold at specialist shops. If you can't find it ...

or Coho Salmon for this recipe. Ensure to use sashimi-grade salmon available at Asian or Japanese grocery stores. It's best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo ...

This Korean dish of oyster, seaweed and rice soup is something I make ... then sprinkle one teaspoon of salt over the oysters. Mix gently – the oysters will become slimy. Add some water to ...