Our soups uses dried bonito made by
Yaizu's "Katsuobushi Specialty Store Chikiri”
(Founded in 2nd year of Tenmei / 1782AD)
Both Zaru-dashi and Kake-dashi are made
with two types of Katsuobushi
(Arahonbushi and Honkarebushi),
which are the bases of the flavor.
Then the umami of Kelp and dried mackerel,
the sweetness of dried sea bream,
and the depth of grilled chin are added.
Everything is wrapped up as "soups"
with a mellow flavor that stands out.

Over the course of half a year,
the katsuobushi (Honkarebushi) are
carefully made.

By repeatedly applying mould and drying in the sun,
the moisture in the katsuobushi is removed,
and the fat content is decomposed.
Hence the umami is condensed,
and the richness and sweetness are brought out.
*The fat content brings a rough taste and a fishy smell.

Being particular about the type of mackerel.

Blue Mackerel is mainly used to make dried mackerel.
Just like Honkarebushi,
repeatedly applying mould and drying in the sun.