Dried bonito (Katsuobushi) is one of the most common Japanese traditional food ingredients used in home cooking and food processing factories to add and enhance distinctive natural umami to foods.

Seafood extracts are commonly used in food processing industry in Japan and many other regions in order to easily add real and natural umami and flavor to foods without extra extraction procedures at site. There is a variety of types such as crab, shrimp, scallop, unagi (eel) and many more.

Kelp (Kombu) is a kind of seaweed which is eaten widely in Japan. Dried kelp is quite rich in natural glutamic acid which is one of the key substances to add umami to foods. It enhances umami even better when combined with dried bonito.

Yuzu, a Japanese citrus that delivers a distinctively refreshing and unique aroma and taste, can be used not only for sweets, beverage or confectionery, but also for seasoning designated for food service and food processing industry as soup, sauce, marinade and such.

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Soy sauce, which is made from soybeans through fermentation process, especially Japanese style soy sauce is an essential ingredient to formulate Japanese dishes.

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The fruit powder that has passed CVD process (Continuous Vacuum Drier) to maintain the nature of both smell , colour and the taste of fruit.

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