This article reflects information at the time of publication.
On July 23, 2025, we held the MAGI DASHI product press conference at TsuruTonTan UDON NOODLE Brasserie in Roppongi. Thank you to the members of the press who joined us in person and online.
Carrying dashi culture forward
Hamaya president Tadashi Kimura introduced the background to MAGI DASHI’s development and our response to diverse dietary needs.
A conversation with Kato Pleasure Group director and executive chef Yasutomi explored the needs of international visitors and vegan diners, and future approaches in professional kitchens.
Tasting MAGI DASHI in udon
Guests also tasted udon prepared with MAGI DASHI and shared their impressions of the product in a finished dish.
Hamaya will continue expanding options for restaurant menus and carrying Japanese dashi culture forward.