At the heart of Japanese cuisine lies dashi—a simple yet profound broth made from natural ingredients such as kombu (kelp) and roasted flying fish. Revered for its depth of flavor and versatility, dashi is the foundation of countless dishes and the essence of umami.
In celebration of National Dashi Day on October 15, Kayanoya, the renowned brand of authentic Japanese seasonings, is launching an exclusive collaboration with five of New York’s most talked-about restaurants. From October 1 through October 15, each restaurant will present original menus showcasing Kayanoya products, offering diners a rare opportunity to experience dashi in bold, contemporary creations.
Dashi Collaboration Partners
- Taku Sando (Greenpoint, Brooklyn) Open Daily 11am-8pm
Dashi Maki Tamago Sando featuring Kayanoya Original Dashi Stock Powder and Black Pepper sea salt - Raku (East Village/Midtown/SoHo), Please refer to each store for store hours
Udon with Clams and Matsutake Mushroom featuring Kayanoya Original Dashi Stock Powder - Kato Sake Works (Bushwick, Brooklyn), Mon Closed, Tue-Fri 5-11pm, Sat 1-11pm, Sun 1-10pm
Dashi Sake Cocktail featuring Kayanoya Original Vegetable Stock Powder and Original Mushroom Stock Powder - Bessou (Chelsea), Open Daily 11am-8pm
Dashi Curry Karaage featuring Kayanoya Vegetable Dashi Curry Kit - Rice & Miso (Boerum Hill, Brooklyn) Sun Closed, Mon Closed, Tue-Sat 11-4pm
Omu Rice Ball + Daikon & Abura Age Miso Soup featuring Kayanoya Original Dashi Stock Powder and Original Vegetable Stock Powder
This special partnership brings Japan’s most essential broth to the global stage, inviting both seasoned food lovers and newcomers to discover the art of dashi in fresh and inspiring ways.
*Use the promo code on the brochure provided at each of the above stores, from October 1st through the 15th. Get Japan-made, original dish towels with a minimum purchase of $35,00, while supplies last.
History of National Dashi Day
Dashi, a staple in Japanese cuisine, traces its origins back over 800 years to the early Heian period. This delicate broth was first crafted by simmering kombu (kelp) and dried fish to extract a subtle umami flavor that became essential in Japanese cooking. The creation of dashi marked the beginning of Japan’s focus on simple, ingredient-driven cuisine, where natural flavors were highlighted.
During the Edo period (1603-1868), descriptions of dashi began to appear in various literature and Japanese cookbooks. It was during this time in the Kansai region (Kyoto & Osaka) that awase dash— a combination of kombu and katsuobushi (dried bonito flakes)— became popular and gradually spread to the Tokyo area (formerly Edo), where dried sardines or dried bonito were traditionally used to make dashi. This blend of kombu and katsuobushi offered a more complex umami profile and was incorporated into traditional dishes like miso soup, nimono (simmered dishes), and noodle broths. However, different regions of Japan have used other types of fish with kombu to make awase dashi. In Kyushu, for example, ago (flying fish) is commonly used, imparting a clean, refined flavor characteristic of the region’s dashi.
Regional differences in dashi preparation are often attributed to water hardness, with Kansai’s soft water allowing kombu’s delicate flavors to shine and Kanto’s harder water resulting in a stronger dashi made with more katsuobushi. However, beyond water hardness, other factors played a significant role. The development of domestic trade routes, particularly the Kitamaebune shipping route, facilitated the transport of kombu from Hokkaido to Kansai. Regional taste preferences have also influenced dashi: Kansai traditionally favors lighter, more refined flavors, while Kanto is known for stronger, richer tastes.
The unique flavor profile of dashi was formally recognized in 1908, when Japanese researcher Kikunae Ikeda identified glutamate, extracted from kombu (kelp), as the key component responsible for dashi’s distinct taste. He coined the term “umami”, which became known as the fifth basic taste alongside sweet, sour, salty, and bitter. The discovery of umami, directly associated with dashi, revolutionized the understanding of flavor in both Japanese and global cuisines.
As Japan industrialized in the 20th century, instant dashi products became widely available, making it easier for home cooks to replicate the rich flavors of traditional dashi.
Today, dashi remains a symbol of Japanese culinary heritage, cherished for its simplicity and versatility. As Kayanoya marks National Dashi Day, we celebrate the profound impact this humble broth has had on Japanese cuisine. In Kyushu, a key regional variation of dashi includes “ago” (flying fish), which is dried and used as a primary ingredient for its clean, refined flavor. This tradition is honored through the annual “Ago Festival” in Fukuoka, held during the peak season for flying fish. The festival draws large crowds each year, where visitors enjoy freshly caught, charcoal-grilled flying fish and other dashi-based dishes.
National Dashi Day timeline
The roots of dashi can be traced back to Japan’s Heian period, where simple broths are made using natural ingredients like kombu (kelp) and dried fish to enhance flavors.
During the Edo period, dashi becomes a cornerstone of Japanese cuisine, used in dishes such as miso soup, simmered vegetables, and stews, solidifying its role as the foundation of umami-rich cooking. Around this time, various regional dashi cultures emerge throughout Japan. In the Kyushu region, "ago dashi," made from dried flying fish, is developed. By the mid-Edo period, ago dashi gains popularity among common people and is often featured in celebratory New Year’s dishes.
Japanese researcher Kikunae Ikeda identifies glutamate as the key to dashi’s distinct savory taste and coins the term "umami." This fifth basic taste, alongside sweet, sour, salty, and bitter, forever changes the understanding of flavor in cuisine.
As Japan’s culinary techniques evolve, dashi is refined, with katsuobushi (dried bonito flakes) and shiitake mushrooms becoming popular ingredients. These ingredients bring additional depth to the broth, enhancing its versatility and appeal in both home cooking and professional kitchens.
The early 20th century sees the first large-scale production of dried bonito and kombu, making dashi accessible to more people across Japan. Pre-packaged dashi becomes available in markets, allowing home cooks to quickly prepare the beloved broth.
Dashi gains global recognition as a key element of Japanese cuisine, celebrated for its simplicity and rich umami flavor. It is widely used by chefs and home cooks around the world, bringing traditional Japanese flavor to modern dishes.
To celebrate this centuries-old broth, Kayanoya marks National Dashi Day, encouraging people to explore the heritage and flavors of dashi and its essential place in Japanese cuisine.
National Dashi Day FAQs
What is dashi, and why is it important in Japanese cuisine?
Dashi is a traditional Japanese broth made from simmering kombu (kelp), bonito flakes (dried fish), or other ingredients like shiitake mushrooms. It serves as the foundation for many Japanese dishes, from soups to sauces, and enhances the umami flavor in foods. Dashi’s simplicity and versatility make it a staple in both home cooking and professional kitchens.
How is dashi typically used in cooking?
Dashi is used as the base for soups like miso soup and broths for noodle dishes such as ramen, udon, and soba. It’s also a key ingredient in simmered dishes like nimono (vegetables or meat simmered in a dashi-based sauce) and dipping sauces for tempura and cold noodles. Kayanoya’s dashi powder can also be directly added to your favorite dishes, bringing a surprising boost of umami flavor.
Can I make dashi at home, or should I buy it pre-made?
You can make dashi at home using kombu and bonito flakes, but the process takes some time and effort. It typically involves soaking kombu for at least 50 minutes to an hour, and sometimes even overnight. While homemade dashi provides great flavor, Kayanoya’s mission is to offer an easier yet premium alternative. Their dashi stock powders and liquid concentrates save time, providing the same rich, umami flavor with less effort, making them perfect for quick and delicious meals.
What are the different types of dashi?
There are several types of dashi, each offering a unique flavor profile. The most common are kombu dashi (made from kelp) and katsuobushi dashi (made from dried bonito flakes). Other variations include shiitake dashi (from mushrooms), ago dashi (from flying fish), and niboshi dashi (from dried sardines). The combination of kombu and bonito is called awase dashi, and is considered the most balanced and flavorful.
National Dashi Day Activities
Celebrate National Dashi Day with Kayanoya
Mark National Dashi Day by discovering the authentic taste of Japanese cuisine. From comforting miso soup to delicately simmered vegetables, Kayanoya’s dashi seasonings bring out the natural depth and harmony of flavors in every dish.
Explore a wide variety of recipes—from traditional Japanese favorites to innovative Western-inspired dishes—available at usa.kayanoya.com
These recipes are crafted to inspire your creativity in the kitchen and showcase the versatile art of umami.Experience the flavor of Kayanoya Dashi at New York’s hot Japanese restaurants
From October 1–15, five of New York’s trendiest restaurants will feature exclusive collaboration menus crafted with Kayanoya’s premium dashi and seasonings. This limited-time culinary event offers a rare opportunity to savor innovative dishes infused with authentic Japanese umami.
Guests will also receive a special brochure at participating restaurants, including a promotional code to make the celebration even more rewarding. Don’t miss this chance to discover how Kayanoya elevates dining with the art of dashi.New to dashi? We’ve got you covered
For those discovering dashi for the first time, Kayanoya has prepared a special “Dashi Starter Kit” — the perfect way to explore the world of Japanese umami with ease. Available at usa.kayanoya.com, the kit features a selection of our most beloved products in convenient, trial-sized portions.
Experience the refined flavors and craftsmanship of traditional Japanese cooking with every packet. To make it even more special, the set comes in a Kayanoya original organic cotton drawstring bag—a keepsake as thoughtful as the flavors inside.Share the dashi love
National Dashi Day is the perfect excuse to introduce friends and family to the wonders of dashi. Host a dinner featuring dashi-based dishes or gift someone a dashi set. You can even encourage them to take advantage of Kayanoya's special promotions to start their own dashi journey!
5 Facts About Kayanoya
A tradition born in 1893
Kubara was founded over 130 years ago on Kyushu's southern Japanese island as a small soy sauce brewery. In 2005, Kubara established Kayanoya to expand its offering of premium seasonings. While the brand has grown, its commitment to authentic Japanese flavors and craftsmanship remains at the heart of everything they do.
Convenient dashi for home use
Inspired by customer feedback from their restaurant, Kayanoya created the “Kayanoya Dashi” series, allowing customers to enjoy the same authentic flavors at home. Their dashi is easy to prepare, offering convenience without sacrificing quality.
Crafted with premium ingredients
Kayanoya is all about quality. They personally visit their fishing partners across Japan to handpick the best ingredients for their products. From rich, flavorful dashi to authentic seasonings, everything is made with care to bring out the bold, natural flavors that make their dishes stand out. It's all about bringing that premium taste straight to your kitchen!
A commitment to slow food
Kayanoya operates a “slow food” restaurant that emphasizes fresh, seasonal ingredients and traditional Japanese cooking methods. The philosophy behind the restaurant is rooted in the belief that flavor takes time and hard work. The restaurant serves as an inspiration for their product lines, ensuring that home cooks can replicate authentic dishes with ease.
Versatility across global cuisines
Kayanoya’s premium seasonings are not only perfect for traditional Japanese dishes but are also highly adaptable to enhance the flavors of a variety of global cuisines. Whether you’re preparing Italian pasta, French soups, or Mexican stews, Kayanoya seasonings bring a unique depth of flavor, making them a versatile addition to any kitchen.
Why We Love National Dashi Day
It’s the heart of Japanese cuisine
Dashi is the foundation of countless Japanese dishes, from comforting miso soup to rich ramen broths. National Dashi Day is a perfect time to appreciate how this simple broth brings out the best in fresh ingredients and enhances umami flavors in cooking.
A delicious and healthy choice
Dashi is not only flavorful but also nutritious. Made with natural ingredients like kombu and bonito flakes, it’s packed with health benefits like amino acids for protein formation. Celebrating dashi means enjoying a wholesome and healthy meal.
Easy to enjoy at home
With Kayanoya’s premium dashi products, making authentic dashi at home is easier than ever. Whether you’re a seasoned chef or new to Japanese cooking, National Dashi Day offers a great opportunity to try this flavorful broth in your own kitchen.
National Dashi Day dates
| Year | Date | Day |
|---|---|---|
| 2025 | October 15 | Wednesday |
| 2026 | October 15 | Thursday |
| 2027 | October 15 | Friday |
| 2028 | October 15 | Sunday |
| 2029 | October 15 | Monday |
