To deliver a truly authentic taste,
we insist on using only natural ingredients from the finest regions.
Time-Honored Craftsmanship
'The Traditional Tebiyama-Shiki Method'
Our dashi masters use an ancient Japanese method called Tebiyama-Shiki.
They carefully place bonito flakes on stacked steamers over a deep fire pit. As the firewood burns, they continuously rotate the steamers to ensure the heat and smoke are distributed evenly, patiently crafting each piece of bonito.
This meticulous, time-consuming process is what locks in the umami, creating a truly rich and profound flavor.
It’s a method that cannot be rushed for mass production, but it's one we are committed to for the sake of unparalleled quality.
Seeking genuine flavor.
Crafted with carefully selected domestic ingredients
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We believe we have a mission to share a food culture that Japan can be proud of.
That’s why every product is supervised by a certified Dashi Sommelier.
Commitment to Our Products
At Mizunoto, we are committed to creating dashi products that showcase the pure umami and aroma of 100% natural ingredients. We focus on natural dashi and pursue its authentic deliciousness.
To ensure our products are safe and secure, we never use flavor enhancers or processing aids. We strive to develop products that fit modern lifestyles and needs, all while maintaining the traditional quality and integrity of our dashi.
What is a Dashi Sommelier?
A Dashi Sommelier is a certified expert who has passed an exam offered by the Dashi Sommelier Association. They are trained to use their deep knowledge of dashi for cooking, product development, and menu creation.
Our goal is to train professionals who can appreciate and promote local Japanese food cultures, while also learning about global cuisines. This allows them to rediscover the unique appeal of Japanese food and share it with the world.