We mixed “”Auxis Bushi,” which is known as Mejika in Kansai, is made in Shikoku, the home of production, and is very rich with lots of dark red meat, and “Mold Fermented Auxis Bushi,” which takes a long time to mature and has a smooth flavor, and went further by adding mackerel and European pilchard. Auxis bushi can be used to extract dashi for soba broth and has a rich flavor, but by adding mackerel and European pilchard, you can extract a delicious dashi that subtly combines the characteristics of each component. The flavor of mixed bushi and the rich flavor of auxis remain until the end, along with umami. You can take your food up a notch by making miso soup and soba dashi with strong dashi flavors.

We combined auxis and bonito caught near the equator and went even further by adding umami. By adding auxis, which has a lot of red meat, to the unique flavor of bonito, you can enjoy a crisp, refreshing sensation despite the strong, rich flavor, making this product perfect for miso soup and nimono. The flavor of bonito dashi becomes one with the ingredients you use, complementing your food to a greater extent.

We added the unique flavor of mackerel to the elegance of bonito and went even further by adding a little bit of mold fermented auxis, which gives dashi a strong presence, as seasoning. You can use this product for soba, miso soup, and more.

A masterpiece that complements the deliciousness of bonito and mackerel through the addition of kombu. When you take a sip, you first experience the flavor of the bonito, followed by the strength of the mackerel, which becomes smooth, as the flavor of the kombu remains. This product is highly recommended by the manager of the website.

We use a 2:1 ratio for katsuobushi to mackerel bushi and contain the flavor and aroma as is. After sensing the umami of the dashi and the refreshing taste of bonito simultaneously, you can savor the unique flavor of mackerel. If the mackerel bushi has too much fat, the fat will oxidize and ruin the flavor, but for this product, we use high-quality mackerel with low fat caught near Izu.

We used lots of mackerel bushi that is mainly used for soba and added katsuobushi. You can extract dashi with a strong flavor that can be used for soba and other types of food.

n order to maintain the true flavor of unfermented katsuobushi, which is used very commonly by businesses to extract dashi, we crushed the katsuobushi and contained the flavor and aroma of bonito in the packet. It is commonly used to extract dashi for nimono and side dishes. This is a limited masterpiece that is highly recommended by the manufacturing manager. At the moment, we can only begin providing this product to only 1 – 2 new companies each month.

This is a masterpiece that Wada, the former chef who now works at Kobayashi Foods, vouches for. This is a limited product that contains thinly shaved unfermented katsuobushi as is. The katsuobushi is thinly shaved to extract the aroma of the bonito, which is contained as is. This product is highly recommended by the development manager.