It goes without saying, but the foundation of cooking is dashi (soup stock).
However, it is not possible to easily make dashi like a professional.
If we told you that it is possible for anyone to make dashi at a professional level easily in just a few minutes, you would no doubt think we must be dreaming.
Nevertheless, Agoiri Katsuo Furidashi is such a magical dashi.

The ago (flying fish) is from Kotoura Town.

We add ago produced in Tottori to full-flavored dried mackerel rich in taste, Laminaria ochotensis (species of kelp) that can take a rich and clear dashi, and flavorful and aromatic shiitake mushroom with a base of high-grade dried bonito and common dried bonito used by high-class restaurants to further complement the elegance of the flavor.