National Dashi Day

Dashi, the essential Japanese soup stock, is crafted from ingredients such as kombu, bonito flakes, dried sardines, or shiitake mushrooms. More than just a cooking base, it brings a clear, delicate umami that defines Japanese cuisine. Where broths are hearty and complex, dashi is light and pure—allowing every dish to shine.

Dashi has deep roots in Japan. In the 8th century, kombu was already in use, especially as Buddhism encouraged a mostly vegetarian diet. Later, in the 17th century, katsuobushi (dried bonito) was introduced, adding fish-based umami. This balance between plant-based and fish-based stocks shaped the very foundation of Japanese cuisine.

From Hokkaido to Okinawa, each region of Japan has its own unique approach to dashi—shaped by local ingredients, climate, and time-honored traditions passed down through generations. Discover how kombu, dried sardines, bonito, and flying fish create distinctive broths that reflect the soulful essence of each place and its people.

Tohoku Style:

With its cold climate and abundant fisheries, Tohoku favors dried sardines and grilled sardines, yielding broths that are hearty, smoky, and deeply warming.

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Tohoku Style

With its cold climate and abundant fisheries, Tohoku favors dried sardines and grilled sardines, yielding broths that are hearty, smoky, and deeply warming.

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Kansai Style:

Blessed with soft water, Kansai cuisine highlights kombu-based dashi seasoned with light soy sauce. The result is a golden, clear broth with a refined and elegant taste.

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Hokkaido Style:

Home to Japan’s finest kombu, Hokkaido produces a wide range of varieties, often combined with dried sardines for a rich, full-bodied broth.

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Chugoku & Shikoku Style:

The Seto Inland Sea region is famous for iriko-dashi, made from small dried anchovies. It is light yet savory, perfectly suited for udon and simmered dishes.

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Kyushu Style:

Kyushu is known for agodashi, made from flying fish. Clean and aromatic, it delivers a refined umami that lingers with a slightly sweet finish.

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Kanto Style:

Centered around Edo (Tokyo), Kanto’s dashi is bold and aromatic, pairing katsuobushi with dark soy sauce to create the strong flavors of soba broths and rice bowls.

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Okinawa Style:

Distinct from mainland Japan, Okinawa combines katsuobushi with pork broth, creating a unique hybrid stock used in iconic dishes like Okinawa soba.

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Chubu Style:

In Chubu, miso-rich food culture blends with dashi traditions. Locals use sardine and mackerel flakes to create stocks with depth and a slightly darker tone.

Tohoku Style

With its cold climate and abundant fisheries, Tohoku favors dried sardines and grilled sardines, yielding broths that are hearty, smoky, and deeply warming.

1/3

Kansai Style:

Blessed with soft water, Kansai cuisine highlights kombu-based dashi seasoned with light soy sauce. The result is a golden, clear broth with a refined and elegant taste.

1/3

Hokkaido Style:

Home to Japan’s finest kombu, Hokkaido produces a wide range of varieties, often combined with dried sardines for a rich, full-bodied broth.

1/3

Chugoku & Shikoku Style:

The Seto Inland Sea region is famous for iriko-dashi, made from small dried anchovies. It is light yet savory, perfectly suited for udon and simmered dishes.

1/3

Kyushu Style:

Kyushu is known for agodashi, made from flying fish. Clean and aromatic, it delivers a refined umami that lingers with a slightly sweet finish.

1/3

Kanto Style:

Centered around Edo (Tokyo), Kanto’s dashi is bold and aromatic, pairing katsuobushi with dark soy sauce to create the strong flavors of soba broths and rice bowls.

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Okinawa Style:

Distinct from mainland Japan, Okinawa combines katsuobushi with pork broth, creating a unique hybrid stock used in iconic dishes like Okinawa soba.

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Chubu Style:

In Chubu, miso-rich food culture blends with dashi traditions. Locals use sardine and mackerel flakes to create stocks with depth and a slightly darker tone.

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We envision dashi to be the essential for home cooking — not only as a flavor, but as a shared experience. By sharing the rich diversity of dashi, we want to show that it is simple to use, naturally healthy (never just a functional seasoning), and endlessly versatile. May it open doors to new tastes, new traditions, and moments of connection around the table.

In honor of National Dashi Day, New York’s celebrated Japanese restaurants will feature exclusive menus showcasing Kayanoya’s dashi. From October 1 through October 15, experience how chefs bring out the delicate yet profound flavors of Japan’s essential broth.

Taku Sando

Located in Brooklyn, Taku Sando is a Japanese sandwich shop specializing in katsu sandos made with high-quality ingredients and bold flavors.

Kato Sake Works

Located in Brooklyn, Kato Sake Works is a small-batch sake brewery producing fresh, modern styles that connect Japanese tradition with local craft.

Bessou

Located in Chelsea, Bessou is a modern Japanese restaurant offering seasonal dishes and comforting flavors inspired by home-style cooking.

Raku

Located in the East Village, SoHo, and Midtown, Raku is a cozy udon shop known for its handmade noodles and delicate dashi-based broths.

Rice & Miso

Located in Brooklyn, Rice & Miso is a Japanese provisions shop and kitchen offering everyday essentials and comforting flavors rooted in tradition.

Bring National Dashi Day Home

ENJOY UMAMI ANYWHERE

Discover the Essence of Japanese Flavor

Even if you’re not in New York, you can join the celebration of National Dashi Day from your own kitchen. Our curated Starter Kit is perfect for first-time customers or thoughtful gifting, featuring a selection of beloved Kayanoya products in convenient, trial-sized portions. Experience refined umami and Japanese craftsmanship with every packet—beautifully presented in an organic cotton drawstring bag.

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