Highlights

• Japan's most beloved premium dashi packet — roasted flying fish, katsuobushi bonito, true kombu, and dried shiitake combined in exact proportion by Fukuoka's Kuba Honke, the family producer that defined what artisan dashi could be
• Completely additive-free: no MSG, no artificial seasonings, no chemical shortcuts — just the four ingredients that Japanese home cooks and professional chefs have used to build the foundation of Japanese cuisine for centuries
• The dashi that Japanese food lovers outside Japan seek out above almost any other pantry item — a name recognized by anyone serious about Japanese cooking

Details

• Common Product Name: Kayanoya Dashi (茅乃舎だし)
• Contents: 30 packets × 8g (net 240g)
• Ingredients: Roasted flying fish from Nagasaki, bonito shavings, true kelp from Hokkaido, dried shiitake mushroom, salt
• Allergens & Properties: Contains Fish (flying fish, bonito). Naturally gluten-free. No MSG. No artificial additives. (Please verify packaging for complete allergen information.)
• Shelf Life: Approx. 12 months (unopened); use each packet promptly once opened
• Storage: Cool, dry place away from direct sunlight
• Producer Name: Kubara Honke Co., Ltd. (株式会社久原本家), est. 1893. (Packaging is in Japanese.)
• Producer Location: Kasuya-gun, Fukuoka Prefecture, Japan

Producer's Story

Kubara Honke (久原本家) has been producing traditional Japanese foods in Fukuoka Prefecture since 1893, originally as a soy sauce and miso maker rooted in the food culture of northern Kyushu. The company's modern chapter began with a single idea: that Japanese home cooks deserved access to the same quality of dashi used in professional kitchens, in a form that was practical for daily use. The result was Kayanoya Dashi (茅乃舎だし) — a packet containing four carefully sourced ingredients and nothing else. The flying fish (ago) comes from Nagasaki, where roasted ago has long been the cornerstone of Kyushu-style dashi; the kombu from Hokkaido's cold waters; the bonito and shiitake selected for depth and balance. No MSG is ever added, because none is needed. Today, Kayanoya is the dashi brand that Japanese food lovers travel to Japan to bring home in suitcases — and the one they reach for first when they finally find it abroad.

Flavor Profile

Kayanoya dashi is richer and rounder than dashi made from bonito and kombu alone. The roasted flying fish (ago) adds a distinctive sweetness and a gentle smokiness that lifts the broth without making it heavy. The bonito brings the clean, savory depth you expect from good Japanese dashi; the kombu provides the mineral backbone; the shiitake adds a quiet earthiness underneath everything else. The overall character is full, warm, and deeply satisfying — a broth that makes whatever you add to it taste unmistakably Japanese and unmistakably good. Used as the base for miso soup, the difference from commercial dashi is immediate and striking.

How to Use

To make dashi: bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove — the resulting broth is ready to use as the base for miso soup, udon, noodle soups, or any dish that calls for dashi; tear open the packet and add its contents directly to hot pot or nabe dishes — the ingredients dissolve into the broth as it cooks; use the broth as the liquid component in braised vegetables (nimono), egg dishes (chawanmushi), or Japanese-style risotto; the packet contents can also be used as a seasoning rub for grilled fish or chicken.

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