“Six years ago, the kelp that I had been purchasing for a long time was no longer available, and I realized that the amount of kelp was decreasing. When I asked about the current situation, the production volume has halved compared to 50 years ago, and I thought that if things continued like this, I might not be able to enjoy kombu dashi.”

Even if you don't know what you can do to stop the decline of kombu and seafood, you should be able to appreciate the deliciousness of dashi that you can enjoy now. “If people like the freshly shaved dashi dishes here, and if more people incorporate dashi culture into their daily lives, something might change,” smiled Mr. Inoue. Nomu o dashi served in a cup for 500 yen takeout and a dashi stand in the evening are also fun.