Uses: Kayanoya's signature dashi stock blending skipjack tuna, flying fish, and kelp for rich everyday umami.

Uses: Everyday vegetable stock packed with rich umami and gentle natural sweetness.

Uses: Reduced-sodium dashi stock with deep seafood umami from skipjack tuna, flying fish, and kelp.

Uses: Reduced-sodium vegetable stock with rich Japanese vegetable umami and gentle natural sweetness.

Uses: Elegant kelp dashi crafted from sweet Ma Kombu and aromatic Rishiri Kombu.

Uses: Mushroom stock with rich shiitake and maitake umami and an elegant earthy aroma.

Uses: Kayanoya’s highest-grade dashi with refined skipjack tuna umami for an authentic restaurant-quality Japanese soup.

Uses: Excellent for use in both Japanese and American dishes to add a smoky saltiness like no other.

Uses: Refined Japanese soup with aromatic honkare-bushi dashi, delicate yuba, and fragrant yuzu.

Uses: A mildly savory sea salt blended with chili peppers, garlic, kelp, parsley, and spinach, creating a pleasantly spicy seasoning salt.

Uses: Garlic, basil, onion, black pepper, and oregano create a fragrantly spiced salt that makes any dish more delightful.

Uses: Rich mushroom miso soup with three mushrooms and deep Kayanoya dashi umami.