From Ocean to Flakes, All in One Place
Freshly landed bonito are carefully selected and processed entirely in-house – from cutting to the finished product. Skilled artisans handle every step with care, including grading, filleting, simmering, and smoking.

How to Make Dashi
1. Place 500 mL water and about 5 g kombu (not included) in a pot, and leave for about 1 hour.
2. Heat over medium-low heat, and remove the kombu just before boiling.
3. Once it boils, turn off the heat, add about 8 g bonito flakes, and leave for 1–2 minutes until they sink.
4. Strain through a cloth or fine sieve, and your dashi is ready.

Keep refrigerated after opening

*Photo for reference only.