This vegetable dashi is light, yet rich with deep umami, similar to consommé. Inspired by the idea of creating a western-style dashi that would go well with western cuisine in Japan, it is made from a combination of five types of domestically grown vegetables. The vegetables used are carefully selected onions, garlic, celery, carrots, and cabbage. The onions are a crossbreed of sweet and fragrant onions, which brings out their rich sweetness and aromatic flavor. They have a gentle taste with less of the pungent smell, making them easy to match with a variety of dishes. No chemical seasonings or preservatives are used. It is easy to prepare: just put into a pot of water, bring to a boil, let the flavor seep out over medium heat for 2-3 minutes, and then remove. Since seasoning is added, it can be used in a variety of dishes such as soup, pot-au-feu, cabbage rolls, minestrone, stew, or curry. The inside can also be taken out and mixed with hamburgers, fried rice, spaghetti, or sautéed dishes as seasoning.
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.