Highlights

• A fully plant-based dashi from Kubara Honke — the same premium, additive-free philosophy as the original Kayanoya dashi, built entirely from vegetables and kombu for a clean, aromatic broth that requires no fish of any kind
• Crafted for the growing number of home cooks who need a vegan-friendly Japanese broth without sacrificing the depth and subtlety that make dashi the essential foundation of Japanese cuisine
• No MSG, no artificial seasonings, no additives — five vegetables and kombu, selected and proportioned to create a naturally sweet, gently complex broth that works across a wide range of dishes

Details

• Common Product Name: Yasai Dashi (野菜だし) — Vegetable Dashi
• Contents: 24 packets × 8g (net 192g)
• Ingredients: Onion, cabbage, carrot, ginger, kelp, salt
• Allergens & Properties: No major allergens. Vegan. Vegetarian. 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 created the vegetable dashi for a simple reason: the quality and philosophy behind Kayanoya should be accessible to everyone, including those who do not eat fish. Where the original dashi draws its depth from roasted flying fish, bonito, and shiitake, the vegetable version builds its character from five plant ingredients — onion for sweetness, cabbage for body, carrot for color and mild earthiness, ginger for warmth and brightness, and kombu for the mineral umami backbone that makes Japanese broth taste Japanese. No fish, no shortcuts, no additives. The result is a broth lighter in body than the original but surprisingly satisfying on its own terms — a dashi that brings the same care and intentionality to plant-based cooking that Kayanoya has always brought to Japanese cuisine.

Flavor Profile

Yasai Dashi opens with a clean, gently sweet aroma from the onion and cabbage — warmer and more immediately accessible than fish-based dashi. On the palate, the sweetness of the root vegetables comes first, softened by the kombu's mineral quality working quietly underneath. The ginger adds a subtle warmth that builds slowly and lingers pleasantly. The overall impression is lighter and less umami-forward than the original Kayanoya dashi, but genuinely satisfying: a broth that enhances vegetables, tofu, and grains without ever competing with them. It is the dashi for dishes where lightness and clarity are exactly what is called for.

How to Use

Bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove for a clean vegetable broth ready to use as the base for miso soup, udon, or any Japanese soup; add directly to vegetable hot pot (yudofu, shabu-shabu with tofu) and let it dissolve into the broth as the dish cooks; an excellent base for braised vegetables (nimono) — the natural sweetness of the dashi pairs particularly well with daikon, kabocha squash, and sweet potato; use as the liquid in Japanese rice dishes (takikomi gohan) or as a poaching liquid for delicate vegetables and tofu; the broth also works beautifully as a light ramen base when combined with miso or soy sauce.

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