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Product Guides

Clear dashi broth being ladled into a traditional metal bowl.

A Guide to Dashi:
The Basics and Easy Ways to Use It in Everyday Cooking

Recipes

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Black and white image of small dried fish neatly bundled together with twine and laid out on a wooden surface.

Secret 1:
The Delicious Secret of Kayanoya Dashi — Roasted Ago

Skewers of fish being grilled over a fire pit

Secret 2:
When you think of Kayanoya, you think of ago dashi.

About Kayanoya

Historic group photo in front of Kayanoya's original building, celebrating more than 130 years of heritage and craftsmanship.
A Kayanoya team member carefully inspecting dashi during production to ensure consistent quality and craftsmanship.
Two people talking in a vegetable field, highlighting Kayanoya's commitment to sustainability and close relationships with local farmers.
Ume-marinated squid and cucumber served on a white plate.
Ume-Marinated Squid and Cucumber

Cook

Under 5 min

Portions

2 Servings

Season

Summer

Cuisine

Japanese

Category

Appetizer

Difficulty

Easy

Instructions

Step 1

Cut the squid into bite-sized pieces. Lightly smash the cucumbers with a rolling pin, then cut them into chunks.

Step 2

In a bowl, mix the Kayanoya Original Dashi Stock Powder and [A] together. Add the squid and cucumber, and toss to coat.

Tip

Smashing the cucumbers before cutting helps them absorb more flavor.

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