Using dashi kezuribushi and kombu, we offer a variety of regional blends such as Kansai-style, Sanuki-style, Kanto-style, Kyushu-style, and Tohoku-style. And it’s not just dashi ingredients, it is also part of the recipe for soy sauce and mirin.
In addition to the dashi, the noodle recipes (flour and method of preparation) are also extremely important. We also offer items that for curry, miso stew, and fried tofu.

We help you create dashi blends tailored to your region and tastes, and help with site operations. We can also plan original dashi packs (combining kezuribushi and kombu) based on prototypes, and propose soups to match the seasoning.
Furthermore, we propose products (flour selection, products for menu items) to suit your menu creation needs.

Using dashi kezuribushi and kombu, we offer a variety of regional blends such as Kanto-style, Kansai-style, and Tohoku-style. And it’s not just dashi ingredients, it is also part of the recipe for soy sauce and mirin.
In addition to the dashi, we can help introduce buckwheat flour, find seasonings needed for meat soba, and create your menu.

We propose how to use dashi and tare sauces, working backward from the finished products, such as pork bone and seafood, clear soup stock, and white soup stock. We can help you effectively make and use seafood broth in ramen soups along with its ingredients. This includes the selection of tare and recipes to match the soup. It also includes main ingredients like the noodles (flour), bamboo shoot, roasted pork, and nori.
We also specialize in planning how to package soup for freezing and PB development of tare.

We mainly offer kezuribushi made from katsuobushi for Japanese cuisine. For finely shaved kezuribushi, we offer high-grade, blood-let, and common-grade according to the preference of the restaurant. For kombu, we offer dashi-based products mainly from Rishiri, Rausu, and southern Hokkaido. Products are available for each beach, grade, year, and other particulars you may have.
We can also help with arranging store operations by using packaged products.

For izakaya with large menus, we offer dashi packs that make soup preparation as easy as possible. Even though these are prepackaged packs, the ingredients are the same, so you can incorporate authentic dashi into your menus. We recommend using it as the base broth for simmered dishes, noodles, and soups to enhance the flavor, and as the dashi broth over rice at the end of the meal to bring the ingredients to the forefront.

We offer suggestions for yakiniku araidare, a sauce used to wash fat from the meat and add saltiness, as well as dipping sauces for hot pots and shabu-shabu. Using dashi as a base enhances the flavor and gives the sauce a high-quality feel.

We offer dashi for large-scale cooking in hotels and ryokan. Dashi pack are often used, and we can also suggest recipes using steam convection ovens.

We offer dashi products tailored to the operation of kitchens at ghost restaurants. We will, of course, make suggestions about taste, but we will also be a link between the collaborating store and planning company.

We suggest dashi as a base for raising the level of umami flavor. Japanese-style pastas and curry bases go well with dashi, and there are also many examples of how to add aroma to menus, such as flavored oils, fish meal, and original spices. These situations are where we sometimes discover dashi as a new viable ingredient, so please contact us even if it seems our products and services may not be related to yours.

We offer our products as dashi for noodles and miso soup served at sushi restaurants. Using dashi from every child’s favorite udon menu items to raise the level of flavors is popular because it appeals to families. The suggestions we make will be tailored to store operations with quick turnovers.

We offer suggestions for using our products in miso soup and other side items. Dashi is a great way to strike a difference from other restaurants, and we also suggest seasonal menus using dashi.

We are an OEM manufacturer of dashi packs for home use.
We standardize and suggest original blends of dashi packs using natural ingredients such as kezuribushi, kombu, and shiitake mushrooms used in commercial applications (we will consult with you about the lot size).