Asahi Shimbun covers Hamaya’s journey into plant-based dashi.

This article reflects information at the time of publication.

The August 28, 2026 morning edition of Asahi Shimbun featured Hamaya’s history and its work on plant-based dashi.

The coverage explored why Hamaya began making dashi without bonito, and its commitment to aroma and umami.

• Read Hamaya’s report (Japanese)
• Explore Hamaya’s history and the development of MAGI DASHI