Nakaya Foods Co., Ltd.

Kezuribushi of Nakaya

The concept of blended soup makes Kanazawa a top destination.

The history of Kaga cuisine cannot be told apart from ceramics and lacquerware. Kutani ware with gorgeous five Kaga colors, and Wajima lacquerware with both robustness and elegance. Kaga's food culture has been nurtured in connection with tableware. For example, jibuni, a typical Kaga dish, is served in special lacquerware called jibuwan, which is both beautiful and easy to eat. The kara-steamed sea bream, which is served at celebratory occasions, looks splendidly served on a large Kutani dish.Kezuribushi has not only impressed culinary connoisseurs as a hidden flavor of a luxurious delicacy worthy of the name of Kaga Hyakumangoku, but has also delighted the tastes of the common people as a soup stock for soba restaurants and hot pot restaurants in popular cities. I came. The neighborhood of Asanogawa Higashi Chaya District, which still retains its old-fashioned atmosphere, is lined with restaurants that you can casually visit along with high-end restaurants. If cooking and tableware are art, shavings of dried bonito may be said to be one art. It has played a part in food culture as the best companion for cooking ingredients and as a flower that gracefully decorates the presentation. Kezuribushi, which is never the main ingredient in cooking, has a strong presence on the other side of the dish while being humble.


All materials are domestically sourced. We purchase only those that are caught by Japanese ships in the seas of Japan and processed in Japan from reliable suppliers. Since the wood used for smoking is different from those processed overseas, the aroma will inevitably fade. We only purchase items that are of the same size and of high quality. Therefore, there are some items that cannot be purchased in large quantities. The ingredients are shaved to extract the stock, and I always check it with my own tongue before purchasing.


At Nakaya Foods, we carry out hygiene management that incorporates the concept of HACCP in line with the guidelines of the Kezuri Nationwide Industry Association. All the products manufactured by our company have set our own strict standards, from the selection of raw materials to manufacturing and shipping, and we are making products for everyone's safety and security.


  • Additive-free dashi pack
  • Dried sardines
  • Kezuribushi, dried bonito
  • Seaweed, kelp, wakame seaweed
  • Furikake
  • Onigiri ingredients, etc.
  • Shiitake mushrooms and dried products
  • Legume products
  • Others



  • 076-231-2406
  • Reception hours: 10:00-19:00
    (Wednesdays, Sundays, public holidays closed)
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