Product

Kagoshima brew

The most aromatic and fragrant blend.

The clean flavor of carefully selected honkare-bushi (dried bonito) is blended with the savory taste of arabushi (dried bonito).

Hokkaido kombu (kelp) adds richness, and shiitake mushrooms grown on logs further enrich the overall flavor.

It is a popular product with a savory aroma and flavor.

Top-class tuna flake brew

Taste of a fine restaurant" made from carefully selected tuna joints.

It contains plenty of umami in its light flavor, and is used in bowls at high-class ryotei (Japanese-style restaurants), which are said to determine the taste of a ryotei.

small dried sardine &Tuna flake brew

Iriko (dried sardines) from the Seto Inland Sea, which have a rich umami taste, and tuna joints from Kagoshima Prefecture, which have a clean taste, are carefully selected for use.

We also use a blend of hand-crafted bonito flakes and kelp from Hokkaido.

Domestic glutinous rice with black rice added to give a crispy texture.

The result is a crispy texture and firmer flavour.

Dashi (Japanese soup stock), which is the origin of Japan, is mixed with cashew nuts using our original manufacturing method.

These nuts are characterized by their deep aroma and flavor.

"Imagine the delicious possibilities when fresh butter is combined with Japanese ingredients."

With this idea, our dashi specialty store, Miyabi Yuinojyu, has taken on a new challenge: Dashi Butter.

After much trial and error, we have finally created four varieties of butter.

Please enjoy the fusion of rich, creamy butter and delicate Japanese ingredients.

Katsuobushi Soy Sauce

This Japanese-style butter is seasoned with katsuobushi (dried bonito flakes) and soy sauce koji, and infused with traditional Japanese spices such as chili pepper, sesame, and sansho pepper.

It¡Çs versatile for cooking and pairs perfectly with bread and rice.

Ume Salt Kombu

We¡Çve blended finely chopped premium kombu from Southern Hokkaido into the butter, enhancing it with the rich flavors of kombu and ume (Japanese plum).

The combination of kombu¡Çs umami and ume¡Çs tangy taste creates a new, versatile Japanese-style butter, perfect for both appetizers and cooking.