Join us in honoring dashi, the savory broth at the heart of Japanese cuisine. National Dashi Day showcases the simple yet profound flavors of dashi, made from natural ingredients like kombu (kelp) and dried fish. Whether you’re an experienced cook or just starting out, now is the perfect time to explore the versatility of dashi in your kitchen.
Special Offer!
To celebrate, Kayanoya is offering a special limited-time promotion*, the first orders will receive a complimentary set of white bamboo chopsticks, crafted in collaboration with Takano Chikko of Kyoto, Japan, along with a sample of Umami Dashi and Sauce for Pasta to enhance your culinary experience.
Promo code: DASHIDAY
*Promotion valid from October 15th through the 17th with a minimum purchase of $75 USD.
Dashi in
Japanese
Cuisine
Dashi is short for “nidashi-jiru”, a broth made by extracting the umami components from animal and plant-based foods into water. Its simplicity and versatility make it essential in both home cooking and professional kitchens.
Dashi is the foundation of many dishes, such as miso soup and ramen broth. It enhances the umami flavor in food and is made by simmering ingredients like katsuobushi (dried bonito flakes), kombu (kelp), niboshi (dried sardines), shiitake mushrooms, vegetables, and fish scraps.
Kayanoya’s
Premium Dashi
Kayanoya, originating from Fukuoka in Kyushu, is beloved for its "ago dashi," which is used in the traditional New Year's dish "Hakata zoni" and is known for its clear and refined flavor, free from any off-tastes.
"Ago" refers to flying fish caught primarily in Nagasaki and Fukuoka, among other areas in Kyushu. The fish’s lower fat content helps avoid off-flavors, giving the dashi its clean taste. The name “Ago” is even said to come from the expression, "so delicious that your jaw drops.“ With a desire to share its deliciousness and promote Kyushu's food culture to people across the country, Kayanoya remains committed to using "ago" (flying fish).
Ago
“Flying
Fish”
Festivities
Honoring our key ingredient, we also celebrate "Kyushu Ago Culture Day” on October 15th, a recognition certified and registered by the Japan Anniversary Association. Starting with the New Year’s traditional dish, 'Hakata Zoni,' Kayanoya aims to promote the food culture of “ago” (flying fish), a tradition passed down in the Kyushu region through food and seasoning markets.
Another important festivity is the popular “Ago Festival” in Fukuoka. At this event, families can enjoy grilled flying fish, learn about the seasonal ingredients used in dashi, and savor delicious dashi-based dishes while soaking up the festive atmosphere.
Kinds of Dashi and
Their Best Uses
There are several kinds of dashi, each offering a unique flavor profile that enhances different dishes, adding depth and complexity to the flavors.
