A winning combination of 'high-colour Washoku', and our secret homemade Dashi soup.
Washoku is considered many things, chiefly:
• A profound respect for fresh ingredients and their inherited taste
• A nutritional balance within a healthy diet
• Natural beauty interspersed with the changing seasons.
In 2013, Washoku was inscribed into the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Our Dashi soup is born from the time-honoured techniques of the Washoku method.
Our soup at Dashihide contains Sōdabushi (dried bullet mackerel), Sadabushi (dried blue mackerel), Nagasaki-produced Iriko (dried sardine), baked Flying Fish, Natural Kombu from Hidaka, flavourful seasonal vegetables, all slowly boiled together over time.
Carefully and relentlessly choosing only the freshest ingredients of the season creates the the tastiest Dashi.