How to make shiitake soup stock "oh dashi" -From raw materials to processing process will be open to the public-

Hello. This is Takemura from the Shiitake Festival.

This time, I would like to report on how our main product, oh dashi, is made! (Jajaja ~~~ !!)

oh dashi is the main product of the Shiitake Festival, Shiitake soup stock.
It is a liquid shiitake soup stock made from raw wood shiitake mushrooms, and is made from animal products and without additives such as yeast extract or preservatives. Please check this out for details🍄

Significance of future food manufacturers


Recently, I'm wondering what the meaning of soup stock made by food manufacturers is.

We sell a small amount of shiitake soup stock, raw shiitake mushrooms and dried shiitake mushrooms to famous restaurants. However, from the chef's point of view, if you buy raw materials, you can taste and imitate processed foods.

In the first place, processed foods are mass-produced and cooked on a large scale, so if you go through the cooking process, you can make processed foods.

Also, soup stock and processed foods are not eaten as they are. In other words, I think it is a "semi-finished product" that requires a separate process of cooking, adding heat, and mixing and boiling various ingredients.


In other words, I think that processed foods are "like LEGO blocks" that have been completed halfway through. It is not a finished product as it is, but when combined, it becomes delicious and becomes a finished product. And we are creating value by making a substitute for the preparation process.

So what a food maker should do
① What kind of actions we are substituting for our customers
(2) What kind of method is used for substitution?
I thought it would be a matter of sharing.

What we are doing is not just making products to reduce cooking time.

We focus on "shiitake mushrooms", so we spend an overwhelming amount of time on "shiitake mushrooms". In addition, the method of processing "shiitake mushrooms" is also concentrated on that point to make products. That is why I thought that we must properly deliver that we are substituting the time required for exploring such raw materials and processing.

Especially in (1), I created the following blog about what kind of raw materials are collected.

Shiitake Mushroom Festival Discerning log dried shiitake mushrooms

How to make a liquid type shiitake soup stock "oh! Dashi" that you pour hot water into and drink

This time, as (2), I would like to share how the soup stock is processed. Normally, imitating the processing method is regarded as a risk, and in many cases the processing method is not disclosed nakedly, but I think that it is more valuable for customers to know than such a risk, so I created an article I tried it.

Image of making soup stock


Do you have an image of how oh dashi can do it? Because I said "semi-finished product" or "technology" earlier, I think it's an image of making Vienna Gasher at the factory.

・ ・ ・ Major processed food manufacturers often use such machines, but the manufacturing method at oh dashi is quite different from the image.

(↑ Image of a food factory that I used to think)

This time, we are asking you to manufacture in Fukuoka.Marusan Foods(I love all of them because they are delicious, but I personally like "Furi Furi Universal Chinese" because it is easy to use.) With the full cooperation, I will tell you the manufacturing scenery with photos and videos. I cannot thank Marusan Foods for all my gratitude.


Soup stock manufacturing process

The soup stock manufacturing process is completed by the following procedure.


0. Wear a hat and wash your hands thoroughly for hygiene before entering the factory.
(* The photo is before entering the factory)


① Collect raw materials * such as dried raw wood shiitake mushrooms. This time, I will move on to work using what I have collected in advance.
(* Regarding raw materialsSee last blog)

Until March 2020, I mainly used log shiitake mushrooms from Kyushu, but I plan to use the ones from different production areas and varieties from the next lot. This also changes what was used for each lot, so we are thinking of a mechanism that allows you to buy the product of the desired lot after announcing what you used for each lot.

There are two types of sesame, one with a strong scent and the other with a relatively sweet taste.
(The reddish sesame seeds on the left have a strong scent, and the whitish sesame seeds on the right have a strong sweetness.)



② Crush dried shiitake mushrooms and dried kelp and rehydrate in a refrigerator for about 16 hours.

For kelp, we purchase root kelp from Hokkaido, crush it into small pieces, and then take the soup stock.
Strain it by hand so that the crushed soup stock does not remain.


③ After straining the ingredients of the soup stock, heat it to mix.

At this time, the temperature is kept at 85 ° C so that the umami taste is not impaired and there is no problem in terms of hygiene.
As for sesame and soybean flour, we have selected strong and fragrant sesame seeds in the first place, so we add them in the latter half of the process of mixing and boiling so that the flavor can be preserved.


④ Cool the heat when completed.


⑤ Measure the filling amount of the soup stock exactly.

It is a graduated cylinder!
To be honest, I saw it for the first time in a science class.
You have to measure it from the side, isn't it?
It is measured exactly and filled.


⑥ Close the lid of the bottle.

Gashan! !! With a machine that applies force, the front and back of the cap are applied with force to close the lid and seal.
It's so powerful that it's likely to crack other very hard walnuts.
(This photo is200ml bottle for limited saleis)


⑦ Fill the soup stock while mixing it.

This kiln can be mixed while keeping the temperature uniform. Unlike ordinary soup stock, there are solid sesame seeds and soybean flour, so if you fill it as it is, it will get clogged. ..

At the time of filling, we will fill it while checking the condition such as how to fill the air.
It is not fully automatic, but it is packed neatly and evenly because of the craftsmanship.
(However, the craftsmen are also people, this time there was too much air at the time of filling, and although there was a problem that the machine stopped, I was able to fill it safely. Thank you very much every time .... tears)


⑧ Perform a pressure test.

In addition, the individual wrapping is tested to see if it bursts under any force.
I am testing it with a force of about 80 kg with something like a vise.


⑨ Store at a temperature higher than normal temperature (40 ℃) for a certain period of time, and check if there is any problem with the expiration date.

By storing it in such an environment, we dare to accelerate the damage and utilize it for quality testing. It's also called an accelerated test, so it's accelerating the damage.


⑩ Completion of oh dashi! !!

Just filled! It's still a little warm oh dashi!

We pack this with all our heart, put a sticker on it, print the expiration date, and send it.




This is the process of how oh dashi is made.
Starting with collecting materials, we are able to deliver oh dashi to our customers with the cooperation of Marusan Foods, warehousing companies, shipping companies, and many others.

And I am most grateful to you for your continued support. Thank you always so much.

If you find the article interesting, please let us know what you think, such as RT + Like + Follow, and we will be happy to cry ...! !!


This is shiitake soup stock, oh dashi,
The site renewal campaign is currently underway!
(Updated on May 6, 2020)

To commemorate the renewal, if you buy one pack of 10 bags of shiitake soup stock, which was ranked first in the Amazon Japanese-style dashi ranking last year, you will get 2 bags of tomato soup stock, which is another flavor, on a first-come, first-served basis. I prepared it.

I'm also busy with twitter, so follow-up is welcome!Thank you very much.

We would like to face manufacturing more seriously and do our best to help many people's own peace. Thank you for your continued support.