Japan is a country with a long east-west geography, and each region has a variety of dashi ingredients with a rich regional flavor. One of these local dishes was selected as a World Heritage Site. Yagichou has been selling dashi ingredients in Edo and Tokyo for many years, but Tokyo is known for its soba culture, and the characteristic of its soup is the aroma of bonito flakes, which you smell first when you enter a soba restaurant, so we blended bonito flakes with bonito flakes to create the eastern dashi. If you go west from Kansai, you can get great dried sardines. There is also a culture of udon, and the combination of dried sardine dashi and udon is also a characteristic of western dashi. So we used flying fish and bonito flakes to create the western dashi. And we must not forget that one of the pillars of dashi that is indispensable to Japanese cuisine is dried shiitake mushrooms. Vegetable dashi made with shiitake mushrooms and five other Japanese vegetables is now very popular as a Japanese-style soup.
