Ingredients: dried bonito (produced in Ibusuki, Kagoshima Prefecture), kelp (produced in Southern Hokkaido)
Contents: 5g x 15p

Raw materials/ingredients

Dried bonito (produced in Ibusuki, Kagoshima Prefecture), kelp (produced in Southern Hokkaido)

how to use

Put 1 pack in boiling water (400ml) and boil over low heat for 5-10 minutes to make the dashi stock. You can also use it as a seasoning by breaking the pack and sprinkling it directly on your food.

Caution (Disclaimer) > Please read

An oxygen absorber is included to maintain quality. Please note that it is not edible.

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Orridge
packing size	21.8 x 13.9 x 3.5cm; 90g
Preservation method	Avoid high temperature and humidity, and store in a cool, dark place.
Maker	Orridge
Country of Origin	Japan
raw materials	Dried bonito (produced in Ibusuki, Kagoshima Prefecture) Kombu (produced in Southern Hokkaido)
Product weight	90 grams

From baby food to snacks

Orridge is a group company of a long-established katsuobushi factory that has been making katsuobushi for a long time in Yamakawa, Ibusuki City, Kagoshima Prefecture. We are developing products every day to deliver delicious dashi and snacks to our customers.

If it becomes possible to easily prepare delicious rice, it will lead to a reduction in the burden of household chores on mothers, allowing them to use their extra time more meaningfully, and I think this will help them further advance into society. Through “Ibusigin no Shizendashi”, we will contribute to helping parents around the world to make delicious rice that their children can eat.

Orridge Co., Ltd. CEO Shohei Jishima

Additive-free dashi for baby food "Ibusigin no Shizendashi"

I want my child to have a delicious meal without worrying about it. "Ibusigin no Shizendashi" was born from such a feeling. Using natural materials as they are, we have created a dashi stock that is packed with the deliciousness of nature.

Ibusigin's Commitment: Using only 100% domestic raw materials and natural materials

Yamakawa Town, Ibusuki City, Kagoshima Prefecture, produces about 70% of Japan's Honkarebushi.

The dried bonito, which is the raw material for Ibusigin's Shizen-dashi, is from "Jishima Shoten," which has been making dried bonito for over 50 years in the mountains and rivers. In addition, we use high-grade kombu, kelp from southern Hokkaido, that produces a clear, sweet, and non-addictive dashi with an elegant taste. We are also HACCP certified due to our sophisticated food manufacturing and shipping processes.

It's additive-free, salt-free, and easy-to-use fine powder type, so even busy mothers can easily make soup stock.

How the katsuobushi used in Ibusigin's Shizendashi is made

Defrosting to boiling Frozen bonito landed at the local port of Yamakawa is thawed in running water for a whole day. After that, the unnecessary parts are removed, and the meat is carved and boiled. After the bones and dirt are removed from the boiled bonito by hand, it is dried.	fumigation After drying, the dried bonito is smoked. It is slowly smoked over several days using oak wood.	Sorting Once smoked, the craftsmen sort out the shape and quality, and remove the ones that do not meet the standards. The katsuobushi thus produced is ground to a fine powder, and then blended with makombu seaweed from Hokkaido, which has also been powdered, to create Ibusigin's shizen dashi.

smoked nuts series

“Ibushi” is one of the most important processes in the production of katsuobushi. "Ibushigin Smoked Nuts" are manufactured using this "Ibushi" technique. The smoke of the sawtooth oak and cherry trees used in the roasting and drying of the bonito and the scent of the bonito flakes permeate the bonito. It brings out the original flavor of nuts to the maximum, and is finished with high-quality nuts that are coated with traditional Japanese aroma and smoked products.