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Dashi Blog

Latest news
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 katsuoz
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 blog here.
Sep 8, 2017
Green Bamboo Leaves (Decolation bamboo leaves)
gGreen Bamboo Leavesh 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 blog here.
Aug 16, 2017
Dried Tangle SeaweediKombu Kelpj
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 site.

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 isnft 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. email
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 here.
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 ramenj, 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.
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 shrimphwhich is concentrated natural shrimp juice
Product NameF 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 onefs 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-MAEx (Front of the Board) or wHANA-ITAx(Board Flower), and this gITAh(Board) is pointing the gcutting boardh.@As this custom indicate, gcutting the ingredientsh is recognized as an independent cooking process separated from other process such as boiling, simmering, and grilling, and paid significant emphasis. wKASSHU-HOJUxdescribes a philosophy of Japanese cooking and means Cooking (Boiling, Simmering, Grilling) follow the Cutting. Please check here.
On top of that, we have various items about DASHI. Please feel free to ask, thank you. email
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 gDashih.
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 seasonh 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 cooking.
The following is all purpose liquid type seasoning DonDon Series Katsuo Tsuyu which is concentrated soup stock gDashih

Product NameF 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 here.
Mar 17, 2017
Japanese cuisine is called gWa-Shokuh in Japanese.
gWah means peaceful and round, and gShokuh means eating. So that Japanese cuisine makes a peaceful and family-like atmosphere.
gWah has another meaning gUnisonh, 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-MatsuriiDollfs Festivalj
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.
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. Thank you.
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-saih. 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 yearfs 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 yearfs 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 details here.
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.

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 contact us.

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 tasty.
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 you.
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. email
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.
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. email
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 visit.
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. ( )
SEPT 16, 2016
We participate in FOOD & SAKE EXPO in Sydney on Oct. 1, 2016. ( )
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 gDashih 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 Packh, gDried Bonitoh and gSoup Baseh are used to Japanese Ramen. You can make delicious Ramen with our products. Please check here.More Products
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.
( )

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.
More Products .

MAY 1, 2016
Our Website is updated.