Seaweed is packed with essential vitamins and minerals, and is also low in calories and fat, making it one of Japan’s best ...

The strong tastes of seaweed and the saline sweetness of fresh mussels are combined in this filling soup. Dried kelp and anchovies are used to make the basic broth, which is then cooked with large ...

Add the pieces of dried kelp and simmer for one minute. Use chopsticks to remove the leek pieces, soup bag and kelp. Add the oysters, fulvescens seaweed and flat chives and stir well. Taste for ...

SINGAPORE – A friend enamoured with making miso soup during the Covid-19 lockdown ... Watching her friend add dry wakame seaweed to the traditional Japanese heart-warmer, the 28-year-old was ...