Stock which is indispensable to food culture to establish special importance for "taste" seasoning in Japan is blessing from dry matter. Not only it enables keeping for a long time, but also it can raise taste ingredient and nutritive value we dry ingredients, and to dry.
Guanilic acid be included a lot in inosinic acid, dried shiitake to glutamic acid and aspartic acid, dried bonito, dried small sardines to kelp in the same way, and flavor and taste rich more deeply are drawn by those combinations. It was long, and technique and distribution with lighter that "we dried" made possible search of taste in Japanese nature which had the four seasons to the north and south, and, as for the kelp, as for the dried bonito, shiitake cultivated the richness of unique food culture of Japan from mountain from the south sea from the north sea.
It was influenced by splendor of such "wisdom of food to dry", and even eyes wanted to have you taste Japanese foods and expressed to window using dry matter.

Art director Yasuko Sato