KUBARA

KUBARA traces its roots to "Kubara Shoyu," founded in 1893 in what was then Kubara Village (today Hisayama Town, Fukuoka). The founder, Tosuke Kawabe, also served as the village's first mayor — an origin that reflects deep local ties.

Over time the business expanded in step with everyday cooking: small sachet seasonings began in 1975, sauces and soups followed in 1980, and retort foods were added in 1995 — bringing the brand closer to the realities of home kitchens.

Fermentation remains a cornerstone. In 2013, the Kubara Honke Group renovated its former factory and created a brewing-focused facility that produces koji and brews soy sauce, vinegar, and miso. These are sold directly and also used as core ingredients across the group's products.

The slogan "The difference is in ago dashi" reflects KUBARA's commitment to grilled flying-fish dashi. Ago Dashi Tsuyu, for example, uses soy sauce that is rested after heat treatment for a mellow profile, then blends carefully extracted dashi from grilled ago, bonito, kelp, and shiitake. The grilled ago dashi is made with a two-stage method, and the product is offered as a 4x concentrate for versatile use.

Another pillar is "Cabbage Umatare." Released in 1999, it popularized the idea of making a quick, satisfying vegetable dish simply by pouring and tossing — an approach that later expanded into a broader Umatare lineup. The brand's strength lies not only in taste but in practical, kitchen-friendly proposals.

With hot-pot bases, shabu-shabu broths, and cooking kits, the lineup continues to grow in ways that support daily meal planning. Anchored in dashi depth and soy-sauce richness, KUBARA brings Kyushu and Hakata's umami-forward sensibility to tables nationwide.

"Ago Dashi KUBARA" — built around grilled flying-fish dashi

KUBARA is widely known for seasoning ideas centered on "ago" (flying fish) dashi. The brand emphasizes its own methods to draw out the umami of grilled ago, then applies that depth across tsuyu, shirodashi, tare, and more.

Fermentation and brewing as the backbone of flavor

From its origins as a soy-sauce brewery, fermentation has remained central to KUBARA's approach. In 2013, the group renovated its former factory and built a brewing-focused facility handling koji-making and the brewing of soy sauce, vinegar, and miso. These are sold directly and also used as ingredients across the group's products. The head-office plant holds certifications for ISO 9001 (quality management) and FSSC 22000 (food safety management).

The Umatare sauces that make vegetables instantly satisfying

"Cabbage Umatare," launched in 1999, helped define the Umatare lineup — sauces you can pour over vegetables or use as seasonings to bring dishes together quickly. KUBARA continues to make vegetables more approachable through playful, practical proposals.

Hot-pot bases that elevate seasonal meals with dashi depth

From the Ago Dashi Nabe series (yose nabe, motsu nabe, mizutaki, spicy styles) to shabu-shabu and vegetable-forward "Uma Nabe," KUBARA supports winter staples with a clear, dashi-led flavor profile that's easy to build on at home.