As we stated on the top page, gDASHI is the
foundation of all cookingh. DASHI doesnft have a stand out flavor on its own, but
creates depth and richness in foods by unifying flavors of all other ingredients
and seasonings . Therefore, it serves as a key ingredient in Japanese food and
many chefs pay special attention to DASHI quality. We believe that the best
answer to their quest for quality is to provide constant quality in our products. The expertise in each process and
strict quality inspection assures highest quality possible consistently in our
products.
gDASHIh is Japanese name for gBrothh or
soup made by cooking seafood or vegetables. There are many types of fish and
other ingredients used as DASHI stock. Often, executive chefs in restaurants
decide which ingredients to use depending on dishes or menu. DASHI serves as
creating foundation of taste or UMAMI in Japanese cuisine. Without DASHI, the
dish will not have depth or richness in flavor. Especially, Bonito and Kelp are
known as quality broth stock as well as their compatibility with variety of
foods.
Japanese cuisine emphasizes using nutritious
seasonal ingredients with simple cooking methods to enhance character and quality
of the selected ingredients. Food culture is one of the major factor in
sustaining Japan as world's top country for longevity. Now, there are concerns
for food shortage and many pay great attention to ecology in the world. It
might be meaningful to look into this healthy culture which values food
ingredients. Japanese DASHI enhances quality of food materials. We introduce
healthy Japanese food to the world.
We wish this Japanese culture will be inherited
widely and more people in the world to have rich and healthy food life.