For greater umami, just add kelp

02/25/2013 | Wall Street Journal, The

Enhance the flavor of a dish by adding stock made of kelp, known as kombu. Kelp's mild, sweet taste with a touch of salt gives everyday dishes, such as braised ribs and turnip soup, richer flavor and improves texture, writes Hiroko Shimbo, author of "Hiroko's American Kitchen."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations