You can really tell the difference in the taste and aroma delivered by the specially-chosen ingredients.
Special ingredient #1:
Yakiago Ago (flying fish) has been used to make delicious dashi in the Kyushu region since long ago. The ago is fried, adding fragrance and flavor. “Real dried bonito flakes” are painstakingly produced over a long period by putting bonito flakes through a smoking process, and then switching between letting them grow mold and drying them in the sun. The real dried bonito flakes made with such time and effort result in a dashi with a refreshing high-quality taste. You can also find dashi packs made from dried sardines, dried mackerel flakes, kelp, and shitake mushrooms!