The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan ... The addition of grated sesame seed and sesame oil enhances the dressing's richness ...

2. When the kombu becomes soft, remove it from the water and pat dry. Then, slice it into two long, thin strips. 3. Put 1/2 cup water and vinegar along with cut kombu in a small pot. Cook at ...

spinach and kombu. Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth into bowls and top with some matchstick carrots and toasted sesame seeds.