Kezuribushi no Yamaichi

Kezuribushi no Yamaichi began in 1926 in the Tasaki area of Kumamoto, later incorporating in 1972. Growing alongside a market-driven food culture shaped a practical mindset: dashi must be delicious, consistent, and usable in real kitchens.

The lineup centers on katsuo (bonito) in both arabushi and karebushi styles, along with fish used to build different dashi profiles — such as soda-katsuo, saba, aji, and iwashi. Each ingredient has its own aroma and depth, and Yamaichi approaches them as building blocks for balanced broth.

Karebushi-style bonito is developed through polishing, molding, and repeated sun-drying. Beneficial mold is described as drawing out remaining moisture, breaking down fats, improving broth clarity, and enhancing aroma — contributing to a refined, clean-tasting dashi.

The shaving stage is treated as a craft in itself. From extra-thick to ultra-thin cuts, Yamaichi adjusts the shave to match the dish and usage, then checks thickness, color, and overall quality. Products range from small home packs to 1 kg professional formats, with packaging methods chosen to maintain quality.

Yamaichi also supports the wider dashi pantry: kombu (kelp), niboshi (dried small fish), shiitake, and other essentials — plus seaweed and seasonings that fit naturally into Japanese cooking.

Finally, the brand values education. Through ongoing dashi and food-education classes, Yamaichi works to pass on the habits of tasting, choosing ingredients, and building healthier, more satisfying meals around real dashi.

Founded in 1926, rooted in Kumamoto's Tasaki district

Established in 1926 and incorporated in 1972, Yamaichi has continued to support local tables and professional kitchens with shaved fish products built around authentic dashi.

Karebushi made through repeated molding and sun-drying

Karebushi-style bonito is finished through polishing, molding, and repeated sun-drying — aimed at concentrating umami and refining aroma for a clean, elegant broth.

Shaved "to purpose," from extra-thick to ultra-thin

A key strength is controlling shave thickness across a wide range and inspecting the result — matching the cut to the dish, product format, and intended use.

A broad dashi pantry: kombu, niboshi, shiitake, and more

Beyond shaved fish, Yamaichi also carries core dashi ingredients such as kelp, dried small fish, and shiitake, plus seaweed and seasonings — so you can build a complete dashi-based kitchen.

Sharing dashi culture through ongoing classes

The brand regularly hosts dashi and food-education classes, helping more people learn how to taste, choose, and use ingredients with confidence.