​ ​‘Konbudoi‘ is a famous Konbu maker.​
An necessary product of the kitchen, Konbu is an essential part of the seasonal hot pot dish ‘nabe.’
Because really good Dashi doesn’t weaken even when its in the pot, it’s OK to eat as it is, even after everything is finished. And of course Dashi has a wide selection of Konbu-related goods, like​ ​“Konbu powder” which when diluted simply 10 times becomes the slight secret ingredient in making the best soup stock.​ ​After the Dashi, the dried bonito and Konbu effectively become seasoning, sold in limited amounts, which I would happily give as a gift.
Recently, it’s appeared in soup-style packs, labelled ‘Japanese Soup Stock.’ However, Kayanoya-Dashi is utterly unique, with little difference between makers and delicious as expected! I mean, for example, used in miso soup or stew like Oden, it becomes good luck to use something as good as Kayanoya-Dashi. This also needs adding to that grocery list.