"Move over truffle oil, there's a new flavor bomb making the rounds. Kayanoya USA is kicking off a two-week citywide celebration of dashi, the quietly powerful soup stock that gives Japanese cooking its signature depth. Timed to National Dashi Day on October 15, the series brings together some of New York's most beloved Japanese spots for limited-edition dishes and drinks that spotlight the pure, savory essence of umami."
"Kayanoya, a 130-year-old Japanese seasoning company known for championing additive-free broths, sees the campaign as a chance to reintroduce dashi to American palates. "Dashi is the pure essence of umami," the brand explains on its new site, NationalDashiDay.com , which also debuts this month with recipes, chef stories and how-to videos for home cooks. Beyond the restaurant collabs, the brand is launching a Dashi Starter Kit to make the staple accessible for anyone curious about Japanese flavors but intimidated "
Kayanoya USA is staging a two-week, citywide celebration of dashi in New York timed to National Dashi Day on October 15. Five restaurants and bars—Taku Sando, Bessou, Raku, Rice & Miso and Kato Sake Works—are offering limited-edition dishes and drinks made with Kayanoya's clean-label dashi powders. Offerings include daily dashi tamago sandos at Taku Sando, dashi curry karaage at Bessou, matsutake hamaguri udon at Raku, an omurice ball paired with daikon and abura age miso soup at Rice & Miso, and a dashi-infused cocktail at Kato Sake Works. Kayanoya promotes additive-free broths, NationalDashiDay.com resources, and a Dashi Starter Kit to broaden access to dashi.
Read at Time Out New York
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