Commitment to raw materials: Ibuki Island's "Ibuki Iriko", which is said to be the best dried fish in Japan, uses only fresh dried fish purchased directly from fishermen. Ibuki Iriko, which is famous for its high freshness, is famous for its low miscellaneous taste and strong flavor. Uses raw wood shiitake mushrooms from Ehime Prefecture. By drying in the sun before the work of making the broth, the flavor and umami are improved and the smell of dry food is eliminated. Commitment to the formula: The water of Saijo City, which was selected as the best in Japan among the 100 best waters in Japan, is further softened and the heating temperature is changed for each ingredient overnight in water broth to extract the optimal umami at the appropriate temperature. Based on a secret recipe from the manufacturer that made the first dashi soy sauce in Shikoku, this seasoning is a seasoning blend that balances salt and dashi. We used a high-speed sterilizer that minimizes the damage caused by heat sterilization to the dashi, and we have improved the shelf life while maintaining the pure flavor. Since it does not use umami seasonings or preservatives, it is safe for baby food for small children.