Tororo and Dashi Kappo RestaurantUchisurube
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Concept
Dashi from Makurazaki Japan's World-Renowned Umami Culture
From Kagoshima to the world
Makurazaki, in Kagoshima Prefecture, has been a renowned katsuobushi-producing region since the Edo period. The katsuobushi made here is essential to dashi, the foundation of Japanese cuisine, and underpins the depth of washoku. Katsuobushi is a symbol of that food culture, which is registered as a UNESCO Intangible Cultural Heritage. The inosinate in katsuobushi, combined with the glutamate in kombu, dramatically heightens umami. This synergy is what makes Japanese cooking taste simple, yet profound. Low in calories, gentle on digestion, healthy yet satisfying — Makurazaki dashi is a taste in which Japanese wisdom and culture are distilled.
Hokkaido Tsukune-imo Nature's Cosmetics for Beauty and Health
Beauty begins inside — Hokkaido
Tsukune-imo, grown in Hokkaido's clear air and cool climate, is a yam prized for its viscosity and nutritional value. It has long been eaten as a nourishing food, and in recent years it has drawn attention from women who care about health and beauty. Vitamin C supports collagen production and is essential for firm, beautiful skin. Antioxidant compounds also protect the body from daily stress and the effects of aging, supporting youthfulness from within. Tsukune-imo is a gift from nature that lets you eat well and become more beautiful — gentle on the body, and good for both beauty and health.
