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Only Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking.
100% made with dried flying fish with unique flavor and strong umami. The unique roast technique finish brings out the exquisite flavor and flavor of dashi soup stock.
Since no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.
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Just put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer.
* Be sure to boil it because the taste is not enough when it is only steeped.
The deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change.
Things that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table.
We don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.
The founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.
Sohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso.
Meanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing "Kezuri-bushi", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.
In the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.
Production has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years.
Established Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.
In 1962, the first tea-bag type dashi "Flavor Packets" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew.
With the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.
In 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city.
In 1995, the company name was changed from "Toyoda Fisheries Processing Co., Ltd." to "Kaneso 22 Co., Ltd." The reason is that many customers associate the name with the image of processing fresh fish, so we decided to use the traditional name "Kaneso" as a manufacturer that processes dry matter raw materials. In addition, "22" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.
To make a good dashi, we choose good materials.
The natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy.
With katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.
We carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.
With our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.
We wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.
After that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.
Adhesive tape is also installed at your feet to prevent foreign matter from entering the factory.
A metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.
In the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.
What is Dashi? Everything You Need to Know About Japanese Soup Stock
Dashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?
|Product Name||Ago Flying Fish Dashi Packets|
|Ingredients||Dried Ago Fish (Ray finned Flying Fish)|
|Quantity||10g x 6 Packs|
|Storing Guide||Keep at room temperature, away from sunlight and high humidity|