Shabu-shabu

A seaweed primarily harvested in Hokkaido, serving as the fundamental dashi stock ingredient in Japanese cuisine. Rich in glutamic acid, it is the source of umami that underpins the flavor of washoku. Varieties such as Rishiri, Rausu, and Ma-kombu each have distinct flavors, skillfully selected by chefs.

A uniquely Japanese preserved food made by smoking, drying, and fermenting bonito, often called the hardest food in the world. Shaved into flakes for dashi stock, it serves as a pillar of umami in Japanese cuisine. Its rich inosinic acid creates a synergistic flavor depth when combined with the glutamic acid from kombu.

A Japanese hot pot dish of thinly sliced beef and vegetables simmered in a sweet-savory broth. The distinctive style of dipping in beaten raw egg became popular during the Meiji era's modernization. It is also known internationally through Kyu Sakamoto's hit song 'Ue o Muite Arukō,' released abroad as 'Sukiyaki.'

The foundation of Japanese cuisine, dashi broth features deep flavor extracted from kelp, bonito flakes, and dried sardines. Contains umami compounds gaining attention from chefs worldwide, serving as the source of Japanese food deliciousness. Scientific analysis confirms glutamate and inosinate compounds as key components.

The foundation of Japanese cooking, a flavorful stock extracted from ingredients like kombu seaweed, bonito flakes, and dried sardines. Its subtle aroma and deep umami form the basis for Japanese cuisine, used in everything from miso soup to kaiseki. The most fundamental element symbolizing Japanese food culture.

Flavorful soup stock foundation of Japanese cuisine, created from kombu seaweed, bonito flakes, and dried sardines. The invisible hero supporting countless Japanese dishes, its systematized production techniques since the Edo period symbolize Japanese culinary culture's depth.