Taste the Essence of Kyoto: Dashi Tasting Sets

In Kyoto, where culinary tradition is revered as an art, there's a unique way to dive into Japan's food culture — through dashi tasting. Dashi, the umami-rich soup stock foundational to Japanese cuisine, is made from ingredients like kombu (kelp), katsuobushi (bonito flakes), iriko (dried sardines), and shiitake mushrooms. What makes Kyoto special is that you can taste and compare various types of dashi — just like a wine or tea tasting. Some specialty shops and stores offer dashi tasting sets, where small cups of different stock are served for comparison. Visitors are encouraged to savor the aroma, clarity, and depth of flavor of each type. One of the most renowned spots is "Dashi no Umeno", a shop located in southern Kyoto. They offer a tasting set that includes kombu from Hokkaido, aged katsuobushi from Kagoshima, and their signature blend. Another famous place is "Kayanoya (茅乃舎) Kyoto store", which often allows visitors to try out their products in-store. Why is this a trivia-worthy experience? Because most locals grow up with one familiar flavor of dashi in their home cooking. Yet here in Kyoto, both locals and travelers can explore the delicate world of umami variations, realizing that not all dashi is created equal. Whether you're a seasoned food lover or a curious traveler, this tasteful experience is sure to deepen your appreciation of Japanese cuisine.