The most familiar dried bonito flakes are Dried Bonito(Katsuo Ara-bushi). Bonito arabushi is made by removing the head and guts from bonito that has been unloaded at the fishing port, boiling it, removing the bones, drying it, and smoking it for approximately 20 days. The surface of the dried bonito has a charred black color due to the smoking process. The thinly shaved bonito flakes often seen in supermarkets are called "Hana-Katsuo" (flowery bonito) because they look like flower petals. Compared to bonito Katsuobushi, Hana-Katsuobushi is characterized by a stronger aroma and a more fishy flavor, and produces a dashi with a stronger punch of bonito flavor, including taste, astringency, and acidity. The aroma is lost more quickly than bonito katsuobushi, so if you want to enjoy the aroma in your cooking, we recommend that you do not heat it for a long time.

Kinkai Ara-bushi are high-grade bonito flakes caught in the waters around Makurazaki City, Kagoshima. Because these bonito are caught by one-by-one, they are not damaged. They are usually distributed as fresh fish to be eaten as sashimi. Only 1% of all katsuobushi processing uses bonito from the coastal waters, making it extremely valuable. The fishy smell is eliminated and the taste is more refined. The clear, cloudy amber-colored broth is pleasing to the eye.

Soda bonito flakes are made from soda bonito (also called Mejika in western Japan). Since common bonito flakes are made from Magatsuo, it is important to understand that they are made from the same bonito, but from a different type of bonito. Compared to bonito flakes made from Magatsuo, bonito flakes are characterized by their deep richness and thick aroma. They are a good match for noodles, simmered dishes, oden, etc. The source of the deep richness and thick aroma comes from the fact that Soda bonito has more blood, the reddish-black part of the meat along the middle bone of the fish, than Magatsuo. However, by drying and smoking the blood, a bitter and astringent taste is created, and maturing the fish gives it a deep, rich flavor and intense aroma. When you want to give a little more impact to a dish, you can use it as an accent in soup stock to enhance the taste of the dish.

Dried Tuna(Maguro-bushi) is made by boiling, drying, and smoking yellowfin tuna like bonito flakes. It is a rare dashi that is not widely distributed and is not easily found. Compared to bonito flakes, it has a lighter taste, and its color is thin and almost transparent, so it has less impact. It has a subtle sweetness and a strong umami taste, which is useful when you want to add umami flavor to your dishes. It is often used as dashi for soup in high-class restaurants.

Dried Mackerel(Saba-bushi) is made from sesame or masaba mackerel, which is boiled, dried, and smoked like bonito flakes. Mackerel is not preferred because of its high oil content, and most mackerel Sababushi on the market are made mainly from sesame mackerel. Mackerel tends to have a strong fishy smell and a strong oily astringency taste, allowing the original flavor of the fish to be enjoyed. It is characterized by its full-bodied, rich taste and unique sweetness. On the other hand, it does not have much aroma, so it is often used in combination with other dashi such as bonito flakes and dried bonito flakes. It is often used as a noodle soup for udon and soba noodles, favorable for its strong flavor.

Dried Amberstripe Scad(Muroaji-bushi) is made by boiling down, drying, and smoking Muroajibushi like bonito flakes. Dried Amberstripe Scad(Muroaji-bushi) is often caught in the central region of Japan and is used as dashi in Nagoya specialties such as Kishimen (flat noodles) and Miso Nikomi udon (udon noodles simmered in miso broth). Compared to bonito flakes and tuna flakes, muro-aji has a weaker aroma and less fishy smell, making it a less assertive broth. It is characterized by its unique sweetness, richness, and mild flavor. It is not often used as a dashi on its own, as it has a light and refreshing impression and lacks impact. It is often used in combination with other dashi such as Soda bonito flakes and mackerel flakes, which have a rich, aromatic, and strong flavor.

Boiled and Dried Anchovies(Katakuchi-niboshi) is the most familiar fish in Japan. It is dried Japanese anchovy. Japanese anchovy is called "Shirasu" when young, "Chirimen" when slightly grown, and "Katakuchi" when grown to a large size. Depending on the region, they are called "Iriko" or "Jako," and names such as "Iriko dashi" and "Jako meshi" are probably familiar to you. Boiled and Dried Anchovies(Katakuchi-niboshi), which is rich in inosinic acid and glutamic acid, has a strong impact of umami components and goes well with a variety of dishes such as miso soup, udon noodles, and nabe (hot pot). If you remove the head and guts and dry-roast the fish, the bitterness and fishy smell will be relieved, and you can enjoy its savory aroma and deep flavor.

Boiled and Dried Japanese Sardines(Hirako-niboshi) is a small fish of the Maiwashi (Japanese pilchard) family, called hirako because of its flat body. It has a less fishy smell than dried Japanese anchovy and has an elegant flavor. It is often used as a dashi for noodle soup, miso soup, and simmered dishes. It has a light, clean, and unrefined flavor, but still has the richness of niboshi. It is also rich in calcium, DHA, and other nutrients, making it a popular dashi for families concerned about the health of their growing children.

Boiled and Dried Round Herrings(Urume-niboshi) is dried sardines made from Urume sardines, which are characterized by their large eyes. The name "Urume-iwashi" comes from its large eyes, which appear to be moist. Compared to katakuchi niboshi (dried Japanese anchovy) and Hirako niboshi (dried Japanese pilchard), umewashi is characterized by its tighter flesh and as its appearance suggests, has less fat content. It can be used in various dishes such as miso soup, nabe (one-pot dish), and simmered dishes, but we recommend using it as a dashi for soup stock due to its elegant taste.

The word "Ago Niboshi" is another name for flying fish. Flying fish are abundant in subtropical to temperate zones, and many are landed on the Sea of Japan coast from Kyushu to the Chugoku region. The name "ago"or "jaw" comes from "the more the jaw falls off, the better the fish tastes," although there are various theories as to the origin of the name. It can be used to make dashi with a clean, delicious, slightly sweet, and elegant flavor. It goes well with lightly seasoned soups and noodles such as soba and udon.

Grilled and Dried Flying Fish(Yaki-ago) is not literally "dried" jaw, but rather "grilled" jaw, which is roasted over a charcoal fire. Caught in the seas around Hirado in Nagasaki Prefecture, the scales are peeled off, the guts are removed and rinsed clean, and then the fish is grilled on a skewer. The abundant exercise of flying around on the surface of the sea has resulted in a firm, lean body with little fat and little fishy smell. The flavor of the char, which is characterized by a clean taste and a hint of sweetness, is concentrated by grilling, and the char-grilled char adds a unique savory aroma. When grilled char is soaked in water and left overnight, the flavor components dissolve and the water turns golden brown. After that, it is boiled over a fire to produce a luxurious broth with a refined, slightly sweet and savory flavor.

Boiled and DriedHouse Mackerel(Aji-niboshi) is dried horse mackerel. Boiled and DriedHouse Mackerel(Aji-niboshi) is processed by boiling and drying small horse mackerels (koaji), not the large ones that go to food supermarkets and cooking stores as fresh fish or the ones that are dried. Small horse mackerels have fewer heads and guts, and have less bitterness and fishy smell. It can be used as is without removing the head and guts for cooking, and it produces an elegant broth with a refreshing sweetness. This dashi goes well with noodle soups such as miso soup, ramen, and udon noodles. Its light flavor also makes it delicious in other dishes such as dashimaki egg rolls, soups, and simmered dishes.

Boiled and Dried Lizard Fish(Eso-niboshi) is a dried fish called eso, which is often used as an ingredient in high-grade fish cakes and fish paste, and is processed by boiling and drying. Eso is a fish that preys on small fish and crustaceans, and is characterized by its sharp teeth and many small bones. Because of its small bones, it is rarely used in home cooking, and is mostly used as a raw material for fish cake because of the time and labor required to process it. Most of the dried fish are bought up by processing companies, the amount of niboshi distributed as a raw material is small, making it a rare dashi. In addition to the elegant flavor unique to white fish, it has a rich, umami taste with a strong richness and sweetness. It is delicious as dashi for miso soup, udon noodles, soba noodle soup, ramen noodles, and simmered dishes.

Boiled and Dried Japanese Barracuda(Kamasu-niboshi) is dried barracuda. Barracuda are abundant from the southern Sea of Japan to the South China Sea. They have a pointed mouth and prey on other fish such as sardines with their sharp teeth. Its flesh is white and has a light flavor, but it is rarely eaten as sashimi because of its watery taste. It is generally served dried, grilled with salt, or deep-fried. Many dried sardines, including Katakuchi niboshi, have a bitter, astringent, or edgy taste, but Kamasu niboshi is characterized by its clear, refreshing taste and clear color. It is an excellent match for dashi and soy sauce in soups, oden, and other dishes where the taste of the broth determines the flavor of the dish.

Boiled and Dried Blackthroat Sea Perch(Nodoguro-niboshi) is a dried processed product of the high-end fish Nodoguro. The official name for nodoguro is akamutsu (red mullet). It is characterized by its red body, but when it opens its mouth, the back of its throat is black, hence the name "throat tuna." In recent years, nodoguro has been featured on many TV programs and has become a super-premium fish because it is in short supply due to its high name recognition nationwide in relation to the amount of fish caught. Nodoguro is a white-fleshed fish with plenty of fat and strong flavor, and is recommended to be grilled or simmered, but if you dry-roast or grill the dried nodoguro, the fishy smell from the fat is reduced, and you can create a dashi that accentuates the elegant flavor and sweetness that only a high-end fish can have. This rare dashi is extremely rare in the market, so when you find it, don't miss out and try it.

Rishiri Island is located off the coast of Wakkanai, Hokkaido, the northernmost point of Japan. Rishiri kelp grown in the frigid waters of the drift ice is known as the finest kelp available, along with Makombu and Rausu kelp. Rishiri kelp, which has been trained in a harsh natural environment, is stronger than other kelp and contains more flavor components. The broth made from dark brown Rishiri kelp is characterized by its strong aroma, clear color, and elegant flavor with a hint of saltiness. While bonito broth is mainly used in eastern Japan, kombu broth is more familiar in western Japan as the broth for udon noodles and oden, etc. In fact, it blends well with bonito broth, making it an excellent match for both.

Sweert Kelp(Makonbu), also known as Sanseki kelp, is harvested in the Hidaka Sanseki district in the southern part of Hokkaido, a region known for its racehorses. Unlike Rishiri and Rausu kelp, Hidaka kelp is not shaped flat and is often shipped with an uneven surface. It is often distributed not only as soup stock, but also as a boiled food ingredient such as kombu-maki (kombu rolls) and tsukudani (food boiled in soy sauce). Boiled Hidaka kelp produces a broth with a stronger yellowish color than other kelp. You can enjoy the aroma of the sea and the strong flavor that typical kelp has.

Hidaka Kelp(Hidaka Konbu), also known as Sanseki kelp, is harvested in the Hidaka Sanseki district in the southern part of Hokkaido, a region known for its racehorses. Unlike Rishiri and Rausu kelp, Hidaka kelp is not shaped flat and is often shipped with an uneven surface. It is often distributed not only as soup stock, but also as a boiled food ingredient such as kombu-maki (kombu rolls) and tsukudani (food boiled in soy sauce). Boiled Hidaka kelp produces a broth with a stronger yellowish color than other kelp. You can enjoy the aroma of the sea and the strong flavor that typical kelp has.

Rausu Keip(Rausu Konbu) is harvested from the coast of the Shiretoko Peninsula near the Northern Four Islands in the eastern part of Hokkaido. Together with Rishiri kelp and Makombu kelp, Rausu kelp is considered a high quality kelp, but because of its narrow catch area, it is even rarer. The kelp is wide with leaves 1.5 to 3 m long, brownish-brown in color, and has the richest aroma and richest flavor of all kelp broths. The dashi broth made from Rausu kelp, also known as the king of kelp, is the thickest of all kelp dashi broths, although the soup made from boiled kelp has a light color and elegant impression. It is a perfect match for noodles, especially as a dashi for ramen noodles, and for soups such as miso soup. Professional chefs love to use Rausu kelp, and it is also highly reputed as a gift.

The " Donko" in Donko Shiitake is not a variety of shiitake but a term for dried shiitake mushrooms. The difference between Donko shiitake mushrooms and dried shiitake mushrooms is that Donko shiitake mushrooms are dried with their umbrellas less than 70% open, making them rounder and thicker. There is not much difference in taste between Donko shiitake and dried shiitake, but the texture of Donko shiitake is thicker than other shiitake mushrooms, so it has a chewy texture with a sense of elasticity. The thicker Donko shiitake mushrooms absorb more of the cooking liquid than other shiitake mushrooms, and you can enjoy the juice and rich flavor that seeps out when you put them in your mouth and bite into them. Donko is also written "Fuyuko" in Chinese characters, and is literally harvested only during the short winter season. Therefore, it is generally rarer and more expensive than other dried shiitake mushrooms.

Koshin" in Koshin Shiitake is not a variety of shiitake but a term used to describe the appearance of dried shiitake mushrooms. The term "Koshin" is used to describe dried shiitake mushrooms that have an open umbrella with beautifully formed folds on the inside. Most shiitake mushrooms and dried shiitake mushrooms in general circulation are Koshin shiitake. Although Koshin shiitake is more expensive than Donko shiitake because of its rarity, Koshin shiitake is superior in terms of cost performance because the guanylic acid component of the flavor comes from the folds on the inside of the umbrella, making it possible to make a more flavorful broth. Koshin shiitake mushrooms are also ideal as a garnish for chirashi-sushi and go-moku gohan (rice with five different ingredients).

According to old records, maitake mushrooms are "so tasty that when you eat them, you will involuntarily dance. The "mai" in maitake mushroom means "dance. characterized by rich flavor, umami, and a unique appearance that resembles an outstretched hand. The aroma is one of the most exquisite of all mushrooms.

The scallop is the largest organ in the center of the body of the scallop when the shell is opened. Usually, bivalves have two scallops. When you eat scallops or shijimi clam miso soup, you may see small scallops stuck to the shell. A large scallop has only one of these scallops. Domestic scallops grow up feeding on the high quality plankton carried by the Oyashio. Current that flows along the coast of Hokkaido, and because they survive the harsh, rough seas of northern Japan, they are often large and have thick meaty flesh. Scallops used for dashi are repeatedly dried, and as the water is removed from the scallops, the flavor components become more concentrated. The main ingredient is glutamic acid, but it is also rich in inosinic acid, taurine, potassium, magnesium, and other nutrients, and is used as dashi in all kinds of dishes, both Japanese and Western.

Surume is dried squid that has its entrails removed and is dried in the sun or dried by fire in a temperature rised indoor room. It has a long history as a preserved food because it is not easily damaged and can be preserved for a long period of time. In modern times, it is usually eaten grilled as a snack with alcoholic beverages. Surume can be boiled to make a dashi with a rich aroma and seafood flavor. After the dashi is made, Surume can also be used as a cooking ingredient. It combines particularly well with kombu dashi, and is often used as dashi for ozoni in some areas of Fukuoka Prefecture in Kyushu.

Tomatoes grown by growers in their own farms. They have a good balance of sweetness and acidity, and add depth to dishes. We dried the tomatoes with Okume's original drying process so that the tomatoes with high water content can be pulverized.

Dried celery is scarce and rarely distributed. It is fresh, yet profound. Its mouthwatering aroma complements other ingredients. It is a good addition to tomato soups and curries.

This cabbage is characterized by its sweetness. It is carefully processed so as not to damage the fiber. It harmonizes with other ingredients and supports their flavor. It is versatile and can be easily combined with any dish.

We choose garlic grown in Aomori Prefecture. It stores sugar under the winter snow, and as the snow melts, the sugar content increases and the flavor becomes richer. Enjoy its appetizing mellow aroma.

Onions grown on Awaji Island, Hyogo Prefecture, are used. Producers grow them with pride in the warm climate and climate. Characterized by its unique sweetness and strong flavor. It can be used as both a main and supporting dish.

Only carrots grown in the cooler regions of Hokkaido are selected. They have a high sugar content and a sweet aroma and taste characteristic of carrots. Recommended for stews and stewed dishes. For warming dishes.