I wrapped the flounder I caught in the young kombu that I always use.Though you can make this with regular kombu, I recommend quick-cooking kombu if you're in a hurry. Recipe by Arubakasaya

I wanted to use up the kombu seaweed left over from making.I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

It’s starting to feel like Easter. This is cod season, and you can find it at any fish market at a great price. I recommend buying a large piece and freezing it in portions—it’s worth it! I make individual packs of about 10 1/2 oz (300 g) pieces. I separate the cheeks, the belly, and the fillets, and take out what I need depending on how many people I’m serving. The bigger pieces are the best—this one weighed over 11 lbs (5 kg), and I promise it’s a real treat. It’s definitely worth it.

I came up with this as a tasty way to enjoy light-tasting Pacific cod. Recipe by et39

I wanted to come up with an enjoyable dish even for children or people who don't like fish.Cook gently so that the cod doesn't fall apart. (Try not to touch or flip the fish over unnecessarily)An empty milk carton may come in handy when prepping the fish in Step 1. Recipe by Ritotsu

This is cod marinated for a day in a miso marinade. I steamed it in a frying pan lined with fish grill foil. The miso flavor is delicious!The story behind this recipeMy husband, who enjoys fishing, caught this cod. We usually prepare it the same way, so this time I tried making a miso marinade, which I rarely do, in my own style! Mild white fish is delicious no matter how you prepare it!

For my son's weaning ceremony.I wanted to make an elegant clear soup.Use a colander when rinsing the sand from the clams to prevent the sand from being sucked back in.There's no need to add light soy sauce. You'll taste the umami of the kombu and clam broth. Recipe by YUKI0611

Fish and potatoes, a perfect combination! A light and tasty dish that even kids will enjoy.

Fish that easily falls apart can be cooked beautifully by simmering first with water and sake!The origin of this recipeI wanted to eat simmered fish!

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa

I recommend you try this recipe... it's a bit involved but worth it. It's fresh cod season, so take advantage. We bought a cod weighing almost three kilos; I made half of it breaded and the other half this way... both were exquisite.