Japanese cuisine has been gaining attention worldwide as an Intangible Cultural Heritage. The foundation of Japanese food is broth made from boiling kombu and dried bonito flakes. Kayanoya dashi is made from ingredients carefully selected by the head chef of “Kayanoya Restaurant” which is located in the suburbs of Fukuoka City in Kyushu and uses natural flavors and seasonal ingredients. The dashi is made up of only four ingredients: Yaki Ago (grilled flying fish) which is the standard soup stock for Hakata Zoni, a traditional dish from Kyushu. Dried bonito flakes made from low-fat bonito. Round herring with a characteristic rich flavor packed with umami and a touch of sweetness. Thick and sweet ma-kombu that makes a clear soup stock. All the ingredients are from Japan. The dashi contains no chemicals or preservatives. It is easy to make by simply bringing it to a boil in a pot of water and simmering at medium heat for 2 to 3 minutes. It is lightly seasoned so it can be used in a variety of dishes such as miso soup, Japanese clear soup, Japanese steamed egg custard, udon, and soba. The contents of the packets can also be taken out and used as a complementary seasoning for dishes such as fried rice, stir-fried vegetables, and okonomiyaki.
The company was founded in 1893 in the village of Kubara (now the town of Hisayama) as a brewing company for soy sauce and vinegar. Using the skills cultivated from years of soy sauce production, they now manufacture a wide range of seasonings, such as broths, sauces, soups, dressings, and pre-packaged foods.