Kayanoya travels around the country, mainly in Kyushu, and uses the local ingredients, food culture, and traditional techniques it encounters to create its flavors. This time, we met Yusuke Sezaki, the fourth generation owner of Kinshichi Shoten, located in Makurazaki City, Kagoshima Prefecture, one of the leading producers of bonito flakes in Japan.

Sezaki, who has attracted media attention, including appearing on NHK's "Professional: Work Style," is an up-and-coming craftsman who respects traditional methods of making katsuobushi while also striving to create the ultimate katsuobushi with his own unique style, such as making "classical katsuobushi," which tries to activate the mold by playing classical music in the warehouse during the mold-making process.

Kinshichi Shoten's Honkarebushi is made without compromise, taking a year to complete, from the procurement of fish to the manufacturing process and shaping. Kinshichi Katsuo Dashi was created with the craftsmanship and exceptional flavor of the fish, and uses rare "line-caught" katsuobushi, which are fish caught one by one by fishermen. Most of the katsuobushi used is made from high-quality bonito that can be eaten as sashimi.

This time, the high-quality dried bonito flakes are blended with natural Rishiri kelp from Hokkaido and dried flying fish. No salt or seasonings are added, and the deep flavor is achieved using only these three dashi ingredients.

Also, for the first time, Kayanoya has adopted a tetrahedral dashi pack, which is about 11cm on each side and weighs 1g per pack, making for a very voluminous product.

If you want to enjoy the deliciousness of dashi, try it in a clear soup first. It is also recommended to use it in ohitashi, rolled omelet, and sukiyaki.