Katsuobushi (Bonito Flakes)

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.

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.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Regional varieties include white miso, red miso, and blended miso, forming the flavor foundation of Japanese cuisine, especially miso soup. In recent years, global demand has grown as it is recognized as a health food.

A Japanese hot pot dish where thinly sliced meat is briefly swished through hot broth. Typically eaten with ponzu or sesame dipping sauce, it allows diners to simply savor the natural flavors of the ingredients. Named at an Osaka restaurant in 1952, it has spread worldwide as a healthy hot pot dish.

The foundational stock of Japanese cuisine, extracted from kombu, katsuobushi, niboshi, and dried shiitake. As the origin of umami, it underpins the flavor of washoku, which was inscribed as a UNESCO Intangible Cultural Heritage in 2013. It embodies the philosophy of Japanese cuisine—creating deep flavor while remaining subtle to let ingredients shine.