UMAIMON | Japanese food online store

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Ariake Suisan

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［New Item］

A “dashi shoyu” made by combining a carefully drawn dashi — iriko (dried baby sardines) from Ibukijima Island in Kagawa, thick-shaved katsuobushi from Makurazaki in Kagoshima, domestic sababushi (dried mackerel flakes), true kombu from Hokkaido, and dried shiitake from Ehime — with a light soy sauce brewed in-house.

No MSG or artificial umami seasonings — just the natural depth of flavor from the ingredients themselves.

A simple drizzle or splash brings a touch of refinement to everyday meals. Wonderful with simmered dishes, tamago kake gohan (rice with raw egg), or hiyayakko (chilled tofu).

A versatile seasoning that lets the true flavor of your ingredients shine — we hope you’ll bring it into your everyday cooking.

🗾 Saijo, Ehime prefecture

#japanesefood #japanesefoodcooking #japanfood

［New Item］

A “dashi shoyu” made by combining a carefully drawn dashi — iriko (dried baby sardines) from Ibukijima Island in Kagawa, thick-shaved katsuobushi from Makurazaki in Kagoshima, domestic sababushi (dried mackerel flakes), true kombu from Hokkaido, and dried shiitake from Ehime — with a light soy sauce brewed in-house.

No MSG or artificial umami seasonings — just the natural depth of flavor from the ingredients themselves.

A simple drizzle or splash brings a touch of refinement to everyday meals. Wonderful with simmered dishes, tamago kake gohan (rice with raw egg), or hiyayakko (chilled tofu).

A versatile seasoning that lets the true flavor of your ingredients shine — we hope you’ll bring it into your everyday cooking.

🗾 Saijo, Ehime prefecture

#japanesefood #japanesefoodcooking #japanfood

Tastes of Japan — No. 01 Osaka 大阪　

There is a word in Osaka that has no comfortable translation: kui-daore. To eat until you are ruined. To spend yourself, gladly, on the pleasures of the table.

It is not a warning. It is a civic philosophy.

Osaka was never a city of ceremony. While Kyoto composed its meals with the precision of a tea master and Kanazawa refined its cuisine under the patronage of domain lords, Osaka fed itself — voraciously, inventively, without apology. Its merchants measured value not in appearances but in taste, and the standard they set was unforgiving.
What emerged was a food culture unlike any other in Japan. Wheat flour turned into spheres of batter around tender octopus. Dashi drawn so pale and clear it looks like nothing, and tastes of everything. A pressed sushi older than the hand-formed kind. Skewers pulled from hot oil and lowered, once only, into a communal sauce.

This is the first of 47 prefectures. There is no better place to begin.

—
Getting there from Tokyo — The Tokaido Shinkansen connects Tokyo and Shin-Osaka in approximately two hours and thirty minutes. From Shin-Osaka, the city center is fifteen minutes by subway.
—

Explore more about Japanese food at umaimonjp.com ! Link in bio !

#UMAIMON #osakafood #osakagourmet

Tastes of Japan — No. 01 Osaka 大阪　

There is a word in Osaka that has no comfortable translation: kui-daore. To eat until you are ruined. To spend yourself, gladly, on the pleasures of the table.

It is not a warning. It is a civic philosophy.

Osaka was never a city of ceremony. While Kyoto composed its meals with the precision of a tea master and Kanazawa refined its cuisine under the patronage of domain lords, Osaka fed itself — voraciously, inventively, without apology. Its merchants measured value not in appearances but in taste, and the standard they set was unforgiving.
What emerged was a food culture unlike any other in Japan. Wheat flour turned into spheres of batter around tender octopus. Dashi drawn so pale and clear it looks like nothing, and tastes of everything. A pressed sushi older than the hand-formed kind. Skewers pulled from hot oil and lowered, once only, into a communal sauce.

This is the first of 47 prefectures. There is no better place to begin.

—
Getting there from Tokyo — The Tokaido Shinkansen connects Tokyo and Shin-Osaka in approximately two hours and thirty minutes. From Shin-Osaka, the city center is fifteen minutes by subway.
—

Explore more about Japanese food at umaimonjp.com ! Link in bio !

#UMAIMON #osakafood #osakagourmet

[ Article001 ]

No understanding of Japanese cuisine is complete without dashi.
Found in miso soup, simmered dishes, takikomi gohan, and countless other staples — dashi is not a technique reserved for professional kitchens. It is the everyday foundation of Japanese home cooking, passed down through generations.
And it can be made at home, with care and the right knowledge.

Save this post and bring dashi into your own kitchen.

#UMAIMON #japanesecooking #japanesecookingclass

[ Article001 ]

No understanding of Japanese cuisine is complete without dashi.
Found in miso soup, simmered dishes, takikomi gohan, and countless other staples — dashi is not a technique reserved for professional kitchens. It is the everyday foundation of Japanese home cooking, passed down through generations.
And it can be made at home, with care and the right knowledge.

Save this post and bring dashi into your own kitchen.

#UMAIMON #japanesecooking #japanesecookingclass

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

A Tokyo-based media platform exploring the depth of Japanese food culture. Through stories, products, makers, and places, we share the richness of Japan’s food culture with the world.

Media. Online Shop. Showroom.

More to come.

#UMAIMON #japantravels #japantour

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