Experience Japan's ”dashi” and ”umami” food culture

In 2013, traditional Japanese cuisine, called "Washoku," was registered to UNESCO's Cultural Heritage list. Since our business is refurbishing nationally registered Tangible Cultural Properties and operating restaurants, we believe it is very important to convey culture in the hands-on activities and experiences we provide. Of those various components, one we hold especially dear is Japanese soup stock (dashi), which serves as the base for Japanese cuisine. The kombu kelp and dried bonito flakes we use to make our dashi are procured from Uneno Co., Ltd., which is deeply involved with producers and carefully selects its made-in-Japan ingredients. The bonito flakes are made in Kagoshima, and the kombu kelp is made on Rishiri Island. We use these carefully selected ingredients produced together with fisheries workers and craftspeople to provide meals at our restaurant, "Obanzai to Osake - Nakanotei." At Nakanotei, we use those select kombu kelp and bonito flake ingredients to carefully brew fresh dashi every single day, which we then use in our cooking. Our cooking soothes both the body and soul with natural savory umami and delicious ingredients. You can have your fill of that dashi at our workshop.