$13.50
$17.00
"The way the dashi comes in those tea bags — it’s really nice, really easy to use. That’s what makes it so approachable for anyone. It doesn’t overcomplicate things, and the important part is that it never gets too intense. Dashi is such a beautiful background flavor. You have the bonito dashi, the shiitake mushroom dashi — each one brings a subtle depth that enhances everything around it."
Chef Raphael Lunetta of Lunetta in Santa Monica carries the soul of French tradition into the light of California’s coast.
Guided by a belief that great food should be fresh, simple, and shared, he found in Kayanoya’s dashi a natural partner — one that enhances rather than overwhelms, adding quiet depth with ease.
Together, we explored how dashi could complement the refined structure of French cuisine while preserving its warmth and honesty.
The result is a new harmony between land and sea: a bouillabaisse enriched with Kayanoya Lobster Stock and Kombu Couscous, and a mushroom salad that reveals umami’s gentle strength.
Through this collaboration, Chef Lunetta shows that refinement can feel relaxed, and that when French technique meets Japanese dashi, flavor becomes effortless yet profound.
A French classic with a Japanese umami twist
This bouillabaisse, created in collaboration with Chef Raphael Lunetta of Lunetta Restaurant, features the deep, savory flavor of Kayanoya Lobster Stock and the...
Experience a Mushroom Salad like never before. This Mixed Mushroom Salad recipe, will show you new Umami flavors from Mushrooms, discover a new way to enjoy your Salads using our...
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