Fushitaka

The finest grade, aged over two years — fragrant, for a clear first dashi.

Freshly shaved katsuo flakes, light and aromatic.

Thick-cut for a robust stock — soba broth and simmered dishes.

Refined, gently sweet kombu for dashi.

The backbone of miso soup and ramen broth.

Restaurant-grade blended dashi, made easy at home.

Also makes a gift.