- Sep 27, 2017
- We will be exhibiting at the JAPAN'S FOOD EXPORT FAIR
We will be exhibiting at the JAPAN'S FOOD EXPORT FAIR in Makuhari Messe on October 11-13, 2017.
NEXTY's exhibit is located at No.48-22.
We would be very pleased to have you visit our site, to allow us to demonstrate some of our new products.
Detailed information will become available only for those who visit our booth during the show.
We will introduce some of the exhibits.
yBanno hanakezuri katsuoz
Traditional bonito DASHI flake. The rich flavor and UMAMI of freshly shaved
dry Bonito have been packed. The product is featuring multi-purpose type
of DASHI soup. All natural, the HACCP certified products.
We have more items to display, please visit our booth.
- Sep 21, 2017
- Items to be introduced at Anuga 2017
We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11.
Hall 2.1 Booth No. B-048b
We will introduce Chemical seasoning-free Dashi Sauce Series at the exhibition.
Product Features and Benefits
EAvailable in 6 types by ingredients
EApplicable to variety of dishes: Japanese, Western, Chinese, etc.
EEnzymes are decomposed for careful extraction of strong umami flavors and aroma.
EFree of chemical additives and preservatives
EDo away with extracting dashi on your own and no waste clean-up.
EIt is a condensed type with option to use it straight for sauce or as broth with dilution ratio of 1 to 20.
One of the six types are following.
Japanese littleneck clam Dashi sauce. For more details, please check our
- Sep 8, 2017
- Green Bamboo Leaves (Decolation bamboo leaves)
gGreen Bamboo Leavesh is a wild and all-natural bamboo leaves. The visual effect will improve drastically by laying the bamboo leaf. It will not only make food colors vivid but will enhance each ingredients features. Also, the anti-bacterial compound found in bamboo leaves, phytoncide and salicylic acid, has been used since many years ago in Japan for preventing food poisoning and also for preservatives. Bamboo leaves were very useful item along with wasabi and ginger, which are indispensable for foods such as sushi and sashimi.
- Sep 1, 2017
- Nexty Co., Ltd. will exhibit in Anuga 2017
We propose various menu using DASHI, especially, Chemical seasoning-free
Seafood Concentrated Dashi Sauce. Chemical seasoning-free Dashi Sauce Series
Shrimp Dashi sauce
Crab Dashi sauce
Scallop Dashi sauce
Japanese littleneck clam Dashi sauce
Freshwater clam Dashi sauce
Red seabream Dashi sauce
By condensing the taste of sweet shrimp and dried shrimp, the shrimp sauce
has excellent in UMAMI balance such as taste, body and sharpness, and has
adequately deep flavor. We recommend using it for RAMEN noodle soup, Pasta
sauce and Bisque. This product is gluten-free, and no genetically modified
ingredient. We are seeking distributer in Europe. Please visit our booth
on this occasion and use it for your business. Also, please contact us
if you are interested. The Anuga Exhibition is the largest fair in the
food industry where more than 7,000 suppliers in over 100 countries and
160,000 buyers from 190 countries come to visit. It is the world's top-level
exhibition that enables forecasts of world food markets a few years away.
We are looking forward to seeing you.
- Aug 28, 2017
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 soup (Tsuyu) seasoning. We are
seeking distributer in Europe. Please visit our booth.
Hall 2.1 Booth No. B-048b
- Aug 28, 2017
- 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. 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. For more details, visit our
- Aug 16, 2017
- Dried Tangle SeaweediKombu Kelpj
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.
- Aug 10, 2017
- 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.
- Aug 3, 2017
- 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. More information about the product here.
- Jul 28, 2017
- Seafood concentrated Dashi sauce series clam
Asari clams live in the estuary of rivers, being saltwater clams. In Edo,
many were harvested in the Sumida river by children in the morning and
sold in the streets for the breakfast soup, like Shijimi clams too.
We write more information about the product. Please check our blog here.
We will exhibit in Japan Food Expo at Makuhari Messe in Japan on Oct. 11
to 13. We propose various menu using DASHI, especially, Seafood concentrated
Dashi sauce and All-purpose liquid seasoning. We are seeking distributer.
Please visit our booth. Thank you.
- Jul 20, 2017
- Seafood concentrated Dashi sauce series Crab
Fresh red snow crab give rich taste. Also, swimming crab give deep flavor.
You just only dilute this crab sauce to match your dish. It is very easy
to use and convenient. We recommned to use it as Ramen noodle soup, pasta
sauce and hot pot cooking. For more information, please visit our blog
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. Thank you.
- Jul 12, 2017
- Sozai-chomidashi Shijimi 1L
Shijimi is one of the most delicious clams in Japan. We introduce the concentrated
type of Shijimi clam sauce. It is very easy to use, just dilute with water
about 10 times. Form more details here.
- Jul 10, 2017
- Seafood concentrated Dashi sauce series Shrimp
We announce a new product "Shrimp sauce". We suggest various
recipe collection, please check this here.
- Jun 30, 2017
- Japanese Flying Squid
The Japanese Flying Squid isnft as known as many others out there. You
can learn about Japanese squid here.
- Jun 28, 2017
- This time, we announce a new product, "Seafood concentrated Dashi
sauce series". In recent years, Jaanese food has become popular all
over the world. Especially Ramen is very popular. By adding this product
a little to Ramen noodle, it increases the taste of seafood and tastes
dellicious. It is possible to make your original Ramen. This style recently
is getting popular in Japan.
Not only that, it can be used for various Japanese cuisines, which is very
convenient. Please feel free to contact us.
New product information here
- Jun 22, 2017
- Three-major ramen in Japan
Sapporo-Ramen, Kitakata-Ramen and Hakata-Ramen are the major ramen. You
can see their history.
- Jun 16, 2017
- Tsukemen (Dipping Noodles)
Tsukemen is getting very popular in Japan. It is tasty as well as Ramen.
Please visit our blog site here.
- Jun 7, 2017
(Cold Chinese noodle served toppings such as eggs, shredded ham, tomato, and cucumber)
Hiyashi -chuka is well eaten in summer. I really like it. For more information
- May 31, 2017
- DASHI, the foundation of all cooking. This nostalgic aroma creates the
traditional Japanese flavor, OISHII (Umami). Today, this Asian culture
impact many food cultures all around the world. NEXTY delivers this Japanese
culture of OISHII to customer in the world.
Flying fish is called "ago" in Japanese.
"ago" is the dialect around Nagasaki, and it means flying fish.
Flying fish is the seasonal fish of June and July.
We are eating it as shio yaki (grilled with salt) , fry, and also sashimi.
The taste is very light because its fat is low.
We also eat its roe which is called as gTobiko.h It is served as a ingredient of sushi.
It is very tiny and looks like smaller version of Ikura. But taste is different.
Dashi of dried flying fish is called "ago dashi". Dried flying fish is made by drying simmered flying fish.
Ago dashi has a refined taste and flavor.
It is used in various dishes ranging from miso soup to simmered dishes.
Especially it goes well with noodles. It is mainly used in Kyushu region.
Let's cooking Ago-dashi ramen!
- May 24, 2017
- Tori-paitan Ramen with DASHI
Tori-paitan Ramen (ramen with a whitish chicken-bone soup) has been popular for about 3 years.
It is a chicken version of Tonkotsu Ramen ipork bone broth ramenj, using a soup which has chicken bones stewed carefully.
It cooks the soup at high temperature using a pressure cooker, it smells less than Tonkotsu Ramen, and everyone is easy to eat.
There are many ramen shops that toppings roasted chicken, and it is a very pleasant ramen for women because it can take plenty of collagen from chicken bones.
If you are interested in metabolic syndrome, you can eat it without worrying about chicken white ramen.
Healthy chickens are perfect for the last meal of a Japanese businessman returning to the drinking party.
Rich taste of Tori-paitan Ramen, creamy texture and clean aftertaste are steadily increasing fans!
- May 18, 2017
- SHIO RAMEN RECIPE -You can easily enjoy genuine taste and dashi--
With discerning soup! I always take the soup only in cock Gullahs, I used
the wing this time and finished it in thicker soup
In addition, I added cock oil to soup and attained body.
It takes the time, but please try it because it is very delicious. More
details about the recipe is here. http://katsuo-dashi.blogspot.jp/
- May 11, 2017
- Shrimp miso ramen
It's said that there is about 3000 kinds of kind in the world for shrimp.There
are two types of shrimp, roughly divided into swimming type and walking
type.Every variety is included in high protein, low fat, rich in nutrients
such as calcium, chitin and Umami. Therefore, we can expect the effects
of lowering cholesterol level and preventing lifestyle diseases.
Health effect of shrimp
EEffect of lowering cholesterol level
EEffect to enhance liver function
EThe effect of improving asthenopia
EThe effect of preventing arteriosclerosis
EEffect to make bones and teeth strong
EBeautiful skin effect
In recent years, one of popular ramen in Japan is shrimp miso ramen.It
is characterized by rich shrimp soup and rich aroma.The specialty restaurant
of shrimp miso ramen is increasing more and more.
The following is the liquid type seasoning gSozai-chomidashi shrimphwhich
is concentrated natural shrimp juice
Product NameF Sozai-chomidashi shrimp
Ingredients F Shrimp (sweet shrimp, dried shrimp), salt, alcohol,
Monosodium glutamate, xanthan gum
Expiration F 1year from manufacturing date
- May 3, 2017
- Shiohigari (clam digging)
The Japanese are very found of collecting onefs food as we know from the popularity of strawberry picking, blueberry picking, and sweet potato digging.
May and June are the most popular months of the year to go clam digging
in Japan. We call clam digging at low tide "shiohigari" in Japanese.
Clam digging is very popular in Japan so locations can get very crowded
on holidays and weekends. Families are well equipped with full wading gear,
tents, picnic lunches and more when they hit the muddy beaches to dig for
clams. Tips are here, visit our blog.
- Apr 26, 2017
- KASSHU-HOJU (Cooking follows Cutting)
In Japanese cuisine, more time and effort are spent for food preparation
to enhance character of ingredient, especially cutting method tend to be
put greater emphasis. The head chef of Japanese food is often called wITA-MAEx
(Front of the Board) or wHANA-ITAx(Board Flower), and this gITAh(Board)
is pointing the gcutting boardh.@As this custom indicate, gcutting the
ingredientsh is recognized as an independent cooking process separated
from other process such as boiling, simmering, and grilling, and paid significant
emphasis. wKASSHU-HOJUxdescribes a philosophy of Japanese cooking and means
Cooking (Boiling, Simmering, Grilling) follow the Cutting. Please check
On top of that, we have various items about DASHI. Please feel free to
ask, thank you.
- Apr 19, 2017
- Katsuo and Hatsu-gatsuo
Katsuo (bonito) is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking.
But katsuo (bonito) is also eaten in many other ways: as tsukudani, preserved by cooking in a sweet-salty sauce; as shiokara, cured in salt; coated in flour and deep-fried; and, of course, raw or almost raw.
Katsuo (bonito) has two seasons - spring (haru) and fall (aki). The spring
bonito is more lean and has a clear flavor. It is a great addition to salad.
Katsuo (bonito) is traditionally served with ponzu instead of soy sauce
and wasabi. Please check our blog for more details.
- Apr 12, 2017
- Soup and Sashimi (sliced fish)
At traditional Japanese restaurant, Soup and Sashimi (sliced fish) is the most difficult part of the cooking, and these are main dishes as well even these look simple. Therefore, Sashimi and Soup are always cooked by the chief chef in the restaurants.
Soup and Sashimi use the seasonal ingredients and complete the world in
a dish. It is possible to say Sashimi and Soup are the most emphasized
dishes of the unison "Wa". And customers feel the philosophy
of the season by ingredients, taste, flavors, and sights. This is the reason
that the Soup and Sashimi are the most difficult to cook..
The following is all purpose liquid type seasoning DonDon Series Shiro
Tsuyu which is concentrated soup stock gDashih.
- Apr 6, 2017
- Bamboo shoots
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms
that come out of the ground) of many bamboo species including Bambusa vulgaris
and Phyllostachys edulis. In certain parts of Japan, shoots from the giant
timber bamboo Bambusa oldhamii is harvested in spring or early summer.They
are sold in various processed shapes, and are available in fresh, dried,
and canned versions.
Young shoots from this species are highly sought after due to its crisp texture and sweet taste.
Older shoots, however, have an acrid flavor and should be sliced thin and
boiled in a large volume of water several times. More details are here.
- Mar 29, 2017
Eating the food material with enhancing its advantage instead of adding too much arrangement was a wisdom to enjoy the material with its best condition in the land of Japan where quality food material were easily become available since ancient times.
Therefore, gsense of the seasonh has been an important component in the
Japanese cooking. Each season is opportunity to eat its seasonal ingredients
that is full of vitality, because seasonal ingredient tends to be good
in taste, low in price (more availability in the market), and high in the
nutrition. It has been considered as the best treat and hospitality to
prepare each dish with the very minimum cooking just enough to enhance
the flavor of seasonal ingredients and have sense of the season in the
The following is all purpose liquid type seasoning DonDon Series Katsuo Tsuyu which is concentrated soup stock gDashih
Product NameF DonDon Series Katsuo Tsuyu 1L
Ingredients F Soy sauce, Dried bonito, Dried mackerel, Dried bonito extract,
Dried sardine extract, Sugar, Hakkochomiryo(rice, malted rice, salt), Salt,
Sake, Amino acid, Caramel color, Citric acid
Expiration F 1year from manufacturing date
Produced by FUTABA Co., Ltd.
- Mar 22, 2017
- Tai fish (Red sea bream)
In Japan, Pagrus major is known as madai and is prized both for its flavor
and for its traditional use as an auspicious food often served at New Year's
and festive occasions such as weddings. Tai is watery, clean, delicate
sweet aroma. It has pretty traslucent and light color meat. The meat has
sweet and fibery texture.
It might has a note such as lime, herbs on meat.
It means "celebration fish", "king of white fish",
or "congratulations". For more details, please visit our blog
- Mar 17, 2017
Japanese cuisine is called gWa-Shokuh in Japanese.
gWah means peaceful and round, and gShokuh means eating. So that Japanese cuisine makes a peaceful and family-like atmosphere.
gWah has another meaning gUnisonh, Japanese cuisine concentrates to the unification of all ingredients. This balance of the ingredients creates the unison of the delicate taste and healthy diet. It is one of the reasons that Japan became the first longevity in the world.
Over more Japanese cuisine is called the healthiest food in the world these
days. For more details here.
- Mar 13, 2017
Tofu, also known as bean curd, is a food made by coagulating soy milk and
then pressing the resulting curds into soft white blocks. It is a component
in East Asian and Southeast Asian cuisines.It originated in China, and
the process is quite similar to how cheese is made.Rumor has it that a
Chinese cook discovered tofu more than 2,000 years ago by accidentally
mixing a batch of fresh soy milk with nigari.
Nigari is what remains when salt is extracted from seawater. It is a mineral-rich
coagulant used to help tofu solidify and keep its form.Tofu has a low calorie
count and relatively large amounts of protein. Tofu can be soft, firm,
or extra firm. Tofu has a subtle flavor and can be used in savory and sweet
dishes. It is often seasoned or marinated to suit the dish.
- Mar 3, 2017
- Hina-MatsuriiDollfs Festivalj
Hina-Matsuri is an event to pray for the healthy growth of girls on March 3 every year.Families with girls display dolls for Hina Matsuri called Hina-Ningyo.
It was believed that dolls would protect people from sickness or ill-fortune.
Today, at the Hina Matsuri, we eat traditional dishes such as scattered
sushi (chirashi-sushi), cherrystone clam soup, sweet white sake(shirozake)
and rise cake cubes (hina-arare) .The following is a recipe of cherrystone
clam soup using a liquid seasoning Kappo Dashi. http://katsuo-dashi.blogspot.jp/
- Feb 23, 2017
- Sukiyaki is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.
It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.
Generally sukiyaki is a winter dish and it is commonly found at bonenkai,
Japanese year-end parties.
More details here.
- Feb 22, 2017
- We are going to participate in Menu Proposal Meeting at The Westin Grande
Sukhumvit in Bangkok on Feb 22 and 23. We propose various menu using DASHI,
especially dashipack, driedbonito, and dashi soup.. Please visit our booth.
- Feb 15, 2017
- Ichi-ju San-sai (A soup and three side dishes)
From ancient times, Japan has formed an excellent food culture.The combination
of rice, soup and 3 side dishes (1 main dish and 2 side dishes) is called
as "Ichi-ju San-saih. It is a traditional meal style rooted in Japanese
dining table.You can take carbohydrates as an energy source with rice,
moisture with soup, and other nutrition in good balance with side dishes.
Also, by serving one person at a time you can understand the amount to
eat and you can prevent too much eating. Continued on a blog.
- Feb 8, 2017
- Miso soup recipe
Miso soup (misoshiru) is a traditional Japanese soup consisting of a stock
called "dashi" into which softened miso paste is mixed. Many
ingredients are added depending on regional and seasonal recipes, and personal
preference. Here is more details.
- Feb 1, 2017
- What is EHO-MAKI?
EHO-MAKI is a thick sushi roll, and believed to bring good luck if eaten while facing the yearfs good luck direction. The day is called SETSUBUN which is the beginning of spring in Japan, and in 2017 is February 3rd.
The custom originally started in the Kansai area. Now, it came to be eaten on a nationwide scale in Japan..
EHO-MAKI has seven ingredients such as cucumber, shiitake mushrooms, seasoned omelet, teriyaki eel, sweet fish flakes (Denbu) and dried gourd(kanpyo).
It is the length of 8-10cm on the average. But don't cut when eating.
You have to eat all in one go while facing silently toward the year's good luck direction with your eyes closed.
This yearfs good luck direction is North - North - West.
May you be happy!
See you later.
- Jan 30, 2017
- Various kinds of Ramen Part 2
Tantan-men is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork,Sesame paste, and green onion served over noodles.
Sanratanmen (noodles in hot and sour soup) is very similar to Sichuan hot and sour soup served with long noodles. The topping ingredients are sauteed and a thickener is added, before the mix is poured on the soup and the noodles.
Hiyashi chuka is chilled ramen noodles with various toppings served in the summer. Toppings are usually colorful cold ingredients and a tare sauce.served with a vinegary soy dressing and karashi (Japanese mustard).
Popular toppings are strips of tamagoyaki (egg omelette), carrot, cucumber, ginger, ham, and chicken, or may also contain barbecued pork.
Tan-men is a mild, usually salt tasted soup, served with a mix of sauteed vegetables and seafood/pork. Not to be confused with the tantan-men.
Wantan-men has long straight noodles and wonton, served in a mild, usually salt tasted soup.
Abura soba ("oil-noodles"). Essentially ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
- Jan 18, 2017
- ODEN is a Japanese cuisine especially suitable for winter. It is a type
of Japanese stew or a sort of hodgepodge.
A variety of ingredients such as Boiled eggs, Daikon (Japanese radish),
Chikuwa (fish paste rolls), Konnyaku (solidified jelly made of konjac potato)@and
soy-flavored Dashi Broth. The type of ingredients and Dashi Broth vary
depending on the area and owner making ODEN. The following is a recipe
of ODEN using a liquid seasoning Kappo Dashi. Please check our blog.
- Jan 11, 2017
- Shio Ramen
Shio ("salt") ramen is a pale, clear, yellowish broth made with
plenty of salt and any combination of chicken, vegetables, fish, and seaweed.
This salty broth is considered the oldest of the ramen broths.
In fact, shio translates to gsalt,h and sea salt is considered the oldest
form of ramen seasoning. flavor is simple but rich.
Occasionally pork bones are also used, but they are not boiled as long
as they are for tonkotsu ramen, so the soup remains light and clear. Chashu
is sometimes swapped for lean chicken meatballs, and pickled plums and
kamaboko (a slice of processed fish roll sometimes served as a frilly white
circle with a pink or red spiral called narutomaki) are popular toppings
as well. Noodle texture and thickness varies among shio ramen, but they
are usually straight rather than curly.
- Jan 6, 2017
- Happy New year 2017!
I'll show a traditional new year's dish this time.
Nanakusa-Gayu is Japanese event food to eat on the morning of January 7.
It was introduced from China and started over 1000 years ago. For more
We are going to keep updating news feed, especially related to DASHI soup
stock. Look forward to it!
- Dec 27, 2016
- Tonkotsu Ramen
Tonkotsu Ramen usually has a cloudy white colored broth. It is originated
in Kyusyu Japan and is very popular. We can propose tasty Dashi broth soup
which goes well with Tonkotsu Ramen. For more details, please visit our
blog here. http://katsuo-dashi.blogspot.jp/
- Dec 21, 2016
Japanese traditional New Year's Cuisine is called OSECHI-RYORI. It is also
simply called OSECHI.
People enjoy Osechi in the first 3 days of January. For more details, please
visit our blog.
- Dec 14, 2016
- Miso Ramen.
Miso Ramen is Ramen noodles in a Miso based soup that was created in Japan
in the 1960s. You can see more details about Miso Ramen here.
On top of that, We can introduce various Dashi Soup base. Feel free to
- Dec 8, 2016
- About the Sushi.
Sushi is known as a healthy food and has become popular all over the world.
We would like to introduce Japanese traditional Sushi such as Nigiri-sushi,
Chirashi-sushi and Temari-sushi etc. Please see the blog. That looks very
- NOV 30, 2016
- About the Ramen.
Japanese Ramen is now one of the most famous Japanese food culture. Even
if it says Ramen, there are various kinds, and the taste differs depending
on what kind of DASHI you use. This time I will introduce about the most
basic Ramen. Let's check it out.
- NOV 29, 2016
- Our blog site has moved to Google blogger. Please visit and check the blog
posts. We will write various articles about DADHI, UMAMI, soup stock for
Japanese Ramen, Dashi Pack, Bonito flakes and Japanese seasonings. Please
look forward to it.
We also still seeking Manufacture representatives and distributors all
over the world. We wish for a good encounter with a business partner. Thank
- NOV 24, 2016
- What is the difference in the thickness of Katsuobushi?
Thins flakes are used when cooking soup or as a topping in Japanese foods.
Thick flakes are used when cooking highly seasoned foods such as Ramen,
Soba noodle and Udon noodle etc. Please see our blog here.
We also can propose the optiaml Dashi for Ramen. Feel free to contact us.
- NOV 18, 2016
- How to make DASHI.
The DASHI is the basis of Japanese cuisine.It is used for various Japanese
cuisines.DASHI is a Japanese soup stock.In Futaba selling professional
soup stock, the blender mixes various ingredients.It is to keep the quality
uniform.They go great lengths.I will show you how to make a DASHI.Shavings
of dried bonito.
The golden soup is flavorful and appetizing. Thank you.
- NOV 10, 2016
- What is Katsuo-Bushi? We introduce the history of Katsuo-Bushi on blog.
Please chech here.
- OCT 31, 2016
- We have updated our blog site. Please check here.
Are you looking for a delicious Katsuo Dashi?
- OCT 25, 2016
- We have created an official blog site. Please check here. http://ameblo.jp/nexty-blog/
- OCT 20, 2016
- WEB site has been updated. At the top page, it was published how to cook Japanese popular Ramen which
is very delicious. Please visit our WEB site and see the recipe. Feel free
to contact us.
- OCT 17, 2016
- The Food Fair in Hong Kong City Super was a great success. Especially,
tasting of noodle soup Don Don Katsuotsuyu with soba noodle was very well
received. Our products can be purchased at City Super. Please come and
- SEPT 26, 2016
- JAPANESE FOOD FAIR in HONG KONG CITY SUPER. We sell a lot of Japanese food.
Please come to taste delicious Japanese cuisine.
Schedule : October 13 - November 2, 2016 at CITY SUPER New Town Plaza 1,
Level 2, shops 204 - 214 Shatin. ( https://www.citysuper.com.hk/en/ )
- SEPT 16, 2016
- We participate in FOOD & SAKE EXPO in Sydney on Oct. 1, 2016. ( http://theconcourse.com.au/venue-hire/ )
We demonstrate variety of DASHI products, such as bonito flakes, dashi
packs, and bambooleaves. Please stop by and we look forward to seeing you.
- JULY 27, 2016
- Our products gDashih are the base of
Japanese food. Japanese food has become popular recently all over the world. In
particular, Japanese Ramen has been widely recognized and eaten a lot of
people. Our products gDashi Packh, gDried Bonitoh and gSoup Baseh are used to
Japanese Ramen. You can make delicious Ramen with our products. Please check here.
- JULY 19, 2016
- Somen Noodle Fair was held at Fuji supermarket in Thailand. We introduced
our product "Katsuotsuyu" with Somen noodle, and "Shirotsuyu"
with Nyumen. They received a high evaluation. Cold Somen Noodle is delicious
in hot season. Please purchase at Fuji supermarket.
- JULY 6, 2016
- Delicious Japanese noodles fair in THAILAND. Schedule July 7 - July 10
in 2016. Place Fuji Super Branch 2. Address 107 Soi Sukhumvit 31, Khlong
Tan Nuea, Watthana, Bangkok 10110.
( http://www.ufmfujisuper.com/ )
We will introduce Dashi pack, soba noodle, and dried bonito etc. Please
come to eat Japanese delicious foods.
- JULY 1, 2016
- We exhibited in Food Taipei 2016. Taipei Nangan Exhibition Center, Japan
Booth FOOD TAIPEI of 2016 became the extremely high food feast of satisfaction.
Overseas visitors were 7,000 people, and domestic visitors were 60,000
people. It shows that the FOOD TAIPEI accounted for pivotal position in
the Asian food industry. We continue to convey the charm of Dashi Pack.
- JUNE 9, 2016
- We participate in FOOD TAIPEI 2016 (The 26th Taipei International Food
Show) from June 22 to June 25. Please visit us at Taipei World Center Nangang
Exhibition Hall Japan Pavilion booth No M0911. Here is the adress.
No.1, Jingmao 2nd Rd., Nangang District, Taipei City 11568, Taiwan(R.O.C.).
We demonstrate variety of Japanese traditional Dashi products. We look
forward to seeing you.
- JUNE 8, 2016
- We came back from the Philippine export business meeting in Manila. We
met Philippine buyers a lot and introduced our products Dashi pack, Dried
bonito, and Bamboo leaves etc. It was such a great time. We hope this business
meeting leads to a goof result. We keep making an effort to develop a business
as far as there is a chance. We still seek distributors, so feel free to
contacting us. Thank you.
- MAY 25, 2016
- We participate in the Philippine export business meeting from May 31 to
June 2. Please stop by at World Trade Center Metro Manila JETRO Meeting
Room. We are seeking distributors. Please feel free to contact us.
- MAY 2, 2016
- More product details are updated.
Please check here. .
- MAY 1, 2016
- Our Website is updated.