Wakame, which is used in Miso Soup, is a non-native Asian kelp that found its way to the California coast, now possibly threatening the state's marine ecosystem. Scientifically called Undaria ...

Adding seaweed to soups is an easy way to add extra nutrition and flavor to your diet, says chef Frank Giglio of Three Lily Farm in midcoast Maine. He is one of two chefs who will be teaching ...

Many Asian cuisine restaurants open their meals with miso soup—a Japanese staple food made from fermented grains and soybeans blended into a stock called dashi and often served with tofu and ...

If you ever had Japanese, you probably have heard of kelp. It is the most commonly used kelp in Japanese foods, such as miso soup and udon. Basically, kelp is a type of large seaweed that belongs to ...

When it comes to eating seaweed, most Americans likely think about snacking on toasted sheets of nori, the wrapper around their sushi, or maybe a bright and briny salad at a restaurant, but a handful ...

CAMBRIDGE — Kelp-based foods are making their way onto K-12 school lunch menus — to some surprising reviews. “It’s like heaven on earth,” Agustina Leon Perdomo, a 16-year-old junior at Cambridge ...

RAUSU, Japan – At 6 a.m. one morning in early August, about 60 fishermen climbed onto one-man boats in Rausu, Hokkaido, Japan, and sailed out to sea. Kombu, a kelp, is an essential ingredient of dashi ...