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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
Pasta Sauce
Uses: Umami-rich dashi pasta infused with premium kelp broth and naturally brewed soy sauce.
Freeze Dried
Uses: Delicate mushroom miso soup with savory nameko mushrooms and rich umami depth.
Soy Sauce
Uses: Sweet and savory soy sauce crafted to enhance the rich flavor of eggs.
Uses: Comforting vegetable miso soup with sweet cabbage, onion, carrot, and spinach.
Dashi
Uses: Authentic udon soup base with aromatic dashi and deep savory umami.
Noodle
Uses: Authentic soba with rich buckwheat aroma and a smooth, silky texture.
Uses: Rich double-aged soy sauce crafted for bold umami and refined depth.
Vinegar
Uses: Perfect for chirashi sushi and hand-rolled sushi. Simply mix it with firm-cooked rice.
Salt
Uses: Excellent for use in both Japanese and American dishes to add a smoky saltiness like no other.
Gifts
Uses: Thoughtful dashi gift set with Kayanoya’s signature original and vegetable stock powders.
Uses: Japan’s Kyushu-style soy sauce with deep umami, gentle sweetness, and a smooth taste.
Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
