Cold soba noodles are enjoyed year round in Japan (though many people switch to hot soba in soup during the winter). They’re light and refreshing. Traditionally cold soba is served on a plate with a small cup of dipping sauce (as you see here). Diners simply dip a portion of the soba in the sauce, …

The Foodie Blogroll and Marx Foods teamed up and sent a sample of Dulse Seaweed, Fennel Pollen, Bourbon Vanilla Beans, Maple Sugar, Dried Porcini Mushrooms, Tellicherry Peppercorns, Smoked Salt and Aji Panca Chilies to each of the 25 Iron Foodie Challengers.  Each blogger’s task was to create an original recipe incorporating at least 3 of the …

  What is dashi? Dashi is a traditional fish stock essential to Japanese cooking.  You will find it in many Japanese soups, sauces, and stews.  The two most central, essential ingredients in dashi are dried bonito flakes (aka katsuobushi) and kombu seaweed (sometimes spelled “konbu”).  Usually 2 oz each of bonito flakes and kombu are …