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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
Warm up with Kayanoya soups—ready in moments and brimming with the rich, comforting taste of dashi umami.
Soup
Uses: Delicate vegetable and scallop umami with sweet onion flavor in an easy instant dashi soup.
Uses: Rich roasted flying fish and skipjack tuna umami with sesame and seaweed in an easy instant Japanese soup.
Freeze Dried
Uses: Comforting vegetable miso soup with sweet cabbage, onion, carrot, and spinach.
Uses: Comforting miso soup with savory shiitake dashi, Japanese mustard spinach, and baked wheat gluten.
Soups Miso Soup
Uses: Spring-inspired miso soup with bamboo shoots, canola flowers, and gentle vegetable dashi.
Uses: Comforting miso soup with mellow rice miso, Japanese leek, and wakame seaweed.
Uses: Delicate mushroom miso soup with savory nameko mushrooms and rich umami depth.
Uses: Refined Japanese soup with aromatic honkare-bushi dashi, delicate yuba, and fragrant yuzu.
Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
