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Categories
Product Guides
The Secret Behind Satoyama Cuisine at Oryori Kayanoya Dining
Recipes
Seasonal Homemade: Miso Mushroom Dashi Oil
Simmered Kabocha (Japanese pumpkin)
Kayanoya Inspiration
Discover More
Part 1:Re-Thatching the Roof at Oryori Kayanoya Dining After 20 Years
Part 2:Re-Thatching the Roof at Oryori Kayanoya Dining After 20 Years
About Kayanoya
Dashi
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.
Freeze Dried
Uses: Refined Japanese soup with aromatic honkare-bushi dashi, delicate yuba, and fragrant yuzu.
Salt
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: Bold seasoned sea salt with aromatic pepper and spices for everyday cooking.
Uses: Comforting Japanese steamed egg custard with refined dashi flavor and delicate texture.
Gifts
Uses: Create a personalized Kayanoya gift box with your favorite handpicked soup selections.
Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
