Even if you simply mention “katsuobushi dashi,” there are various types and so many uses. For example, the 2kg type may be easy to use for the kitchen of a hotel, but the 10kg type may be easier to use for an industrial manufacturer.

There are also various flavors. Here, we will cover “bonito dashi” extracted from bonito for business use, “mixed dashi,” which contains kombu, and “niboshi dashi.”

This is a dashi using katsuobushi from Yaizu and Makurazaki with rich umami and a savory taste

As we perform the extraction at our company, we can shorten the manufacturing time and remove the need to process the remnants after dashi is extracted.

As there is a manual for seasoning processing by part-time workers and others, it is possible for you to adjust the flavor of the seasoning yourself, since it is a concentrated type.

In terms of the manufacturing methods, there are the 2 types of the “crimp sealed can,” which prioritizes flavor, and the “sterile type,” which inhibits bacteria.

Please reach out to us, as we provide free samples and allow you to create your original bonito dashi.