Dashi pack (Japanese soup stock)

Each Japanese restaurant has its own Dashi, or soup stock, which forms the foundation for its taste.The quality of soup stock is determined by the right balance of bonito taste, sweetness, flavor, acidity, richness and fragrance. Preparing high quality Dashi is a very delicate and difficult process in Japanese cuisine.

If it is a Dashi pack, it can be cooked easily.

Dashi pack is a Japanese soup stock, which is made from katsuo-bushi (dried bonito) flakes, kombu (dried kelp), niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Dashi pack is very smart product. It keeps flavor very close to real DASHI stock and reduce the trouble of filtering.


When you prepare the dashi stock conventionally with bonito flakes and kelp, you must strain the stock which requires holding a large pot in hand.

When the pot is large, holding and straining it with 80℃ of stock is a difficult task.
With our “Dried Bonito Dashi Pack”, making soup stock is made simple by just boiling it with the pack for 5 to 10 minutes. Also, it is clean without mess, just throw out the dashi pack after preparation.

Japanese water is soft containing small amount of calcium and magnesium, but there are many regions in the world with hard water. When dashi stock is conventionally prepared with hard water, it has the tendency to produce weaker fragrance, cloudy color, bland taste and accentuated bitterness in comparison to when using soft water.

Dashi pack has bonito extract coating on the ingredients, so the bonito flavor, richness and fragrance is concentrated. This excellent product will enable a chef to produce golden dashi stock anywhere in the world regardless of water type.


Highly recommended Dashi pack


Ingredient :
Bonito, sardines, Shiitake mushrooms, Salt, Sugar, Kelp, Vegetable extract, Seasoning (amino acids etc.), Citric acid
Packaging : 50g×10packs
Expiration date : 1 year from manufacture day.

Thank you.

Dried Tangle Seaweed(Kombu Kelp)

About 1300 years ago, the Kombu kelp which is the product of the North Sea is written in old Japanese literature. 800 years ago, the development of Hokkaido advanced, the Kombu kelp has become an important trade item. Kombu kelp spread over the years while melting into the food culture of various places over the years.
Okinawa was a relay point of China trade at that time. Even in that Okinawa, the Consumption of Kombu kelp per serving is the top class in Japan.

Dr. Ikeda Tokyo Imperial University succeeded in removing glutamic acid from Kombu kelp in 1908. He discovered that glutamic acid is the main ingredient of Kombu kelp soup and named its taste umami.

Following glutamic acid, it was clarified that inosinic acid contained in dried bonito and guanylic acid contained in dried shiitake mushroom also have umami. These research results were also taken up in international places. With the first umami international symposium held in 1985, the term umami (English notation = UMAMI) was to be used internationally.

Below is plenty of umami, no chemical condiments, gluten free concentrated Kombu kelp soup “Marokon”

Product No.: 8022
Product name: Marokon 1L (Concentrated Kombu Kelp Soup )

Packaging :   1L/bag × 6bags/carton
Size of CTN:  262 × 176 × 294  mm
JAN-code:   4960002050846
Expiration date:1 year from manufacture day
Dilute this product Marokon with 50 times to 100 times water.

We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11. We propose various menu using DASHI, especially, Seafood concentrated Dashi sauce and All-purpose liquid seasoning. We are seeking distributer in Europe. Please visit our booth.

See you.

Scallop (Seafood concentrated Dashi sauce series Scallop type)



Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange.

There is not much difference between farmed and natural scallops besides the color of the shell.Natural scallops tend to have a whiter shell because they move around the sand beds and it acts as an abrasive to whiten its shell. Scallops are best when they are 4 years old.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Scallop sushi is the softest sushi in the shellfish category and scallops are some of the most treasured sushi delicacies. The sweetness of the scallop is easily tasted due to its high glycogen content. The muscle that connects the organs to the shell is used for the main sushi ingredient.







Besides sushi or sashimi, scallops are enjoyed by grilling them in their shell with butter. A dash of rice wine and soy sauce enhances the flavors.

If the scallop is barely grilled, the sweetness increases, however, the fresh texture is lost. To intensify the sweetness of the scallop,it is best to use wasabi, but sea salt, and a drop of citrus works good as well instead of soy sauce.

A rich flavor, a liquid seasoning that can be used for various dishes.


Product name : Sozai chomi dashi hotate  1L
(Seafood concentrated Dashi sauce series Scallop)

Ingredient : Scallops, shellfish extract (scallop extract, reduced starch syrup, salt, etc.), salt, alcohol, seasoning (amino acid etc), thickener (xanthan gum), sweetener (stevia)
Packaging : 1L/bag × 9bags/carton
Size of CTN : 440 × 236 × 280 mm
Expiration date : 1 year from manufacture day.

【Product Features】
Process domestic scallops in-house. It combines scallop paste and strong taste of taste, it is a seasoned dashi containing whole taste of ingredients.

【How to use】
Dilute according to cooking, or use as it is.
Example of use
· Soup · risotto · rice cooked etc.
【How to Cook】

Creamy risotto with scallops

● Material (1 serving)
Material seasoning, scalloping …15cc
Water …………..390cc
Milk …………….150cc
Fresh cream ……50cc
White wine ……..20cc
Onion …………….50g
1 piece of garlic
Rice ……………….70g
Olive oil …appropriate amount
Salt ………………1.5 g
Pepper …appropriate amount
Powdered cheese …appropriate amount
Scallops ……………1 piece
Asparagus …………1 piece
Butter …appropriate quantity

【How to make】

❶ Chop onion and garlic. Material seasoning, scallop, water, milk, fresh cream together.
❷ Heat olive oil and garlic in a frying pan, stir-fry with onions, add rice and stir fry it becomes transparent.
❸ When the rice becomes translucent add white wine and skip alcohol and add ¼ of the solution of ①. Cover and cook for 5 minutes with a low heat. Separate the remaining liquid into three portions, simmer for 5 minutes in the same way with occasional stirring.
❹ Once the rice is out of core, prepare the flavors with salt and pepper, add flour cheese and mix the whole and serve on the vessel.
❺ Apply scallops and asparagus fried in butter.

thank you.

Seafood concentrated Dashi sauce series Red Sea Bream type

For Japanese people, Red Sea Bream is a special fish. It has been used as a celebration fish since ancient times, as a fish with beautiful appearance, color and delicious taste In addition to the noble fragrance and umami, It can be deliciously eaten in any cooking. Therefore, it became useful as a king of fish in Japan.

Red Sea Bream, a white flesh, lives in various parts of Japan. Basically, it is delicious immediately before the spawning season, the fat needed for egg maturation will throughout the year. The taste of season is spring. Especially in March to April accumulate. Also, it is also good for getting colder season from late autumn to winter.

Among the typical Red Sea Bream dishes, sashimi, sushi, grilled dishes, steamed dishes, miso soup, a rice dish like paella etc. However, recently a Red Sea Bream Ramen is very popular. The ramen soup from which the taste of a Red Sea Bream was condensed is widely loved by many people.

Seafood concentrated Dashi sauce series Red Sea Bream type is the essence sauce that uses Japanese red sea bream. It has elegant flavor and umami. Using it to make Red Sea Bream Ramen.

Product No.: 8087
Product name: Sozaichomidashi Tai 1L (Red Sea Bream sauce)
(Seafood Concentrated Dashi Sauce Series Red Sea Bream type)

Packaging :   1L/bag × 9bags/carton
Size of CTN:  440 × 236 × 280 mm
JAN-code:   4960002050846
Expiration date:1 year from manufacture day

We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11. We propose various menu using DASHI, especially, Seafood concentrated Dashi sauce and All purpose liquid seasoning. We are seeking distributer in Europe. Please visit our booth.

See you.