Who we are

  • We are Ryota and Shunta.

    We grew up in Gunma, a farming area north of Tokyo.

    We are not chefs in a restaurant.

    We cook at home, every day, like you do.

    That is why what we show you will work in your kitchen.

About dashi

Ryota is a certified dashi sommelier.

Dashi is a simple broth. Water, dried fish, and time.

It is the base of almost all Japanese cooking.

Ryota studied why it works. Not just how to make it.

That is what he shows you in class.

Our field

We have a field behind our house.

We grow tomatoes, eggplants, and green onions.

We pick them in the morning and cook them the same day.

You will see this field in our videos.

Sometimes people come here and cook with us.

We sent katsuobushi around the world

In 2026, we sent Japanese katsuobushi to people around the world.

Fifty people backed us. They live in many different countries.

They cooked with it and sent us photos.

That is when we knew this could work.

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