Made in Fukuoka, Japan. This dashi uses 41% less salt and double the amount of core dashi ingredients to produce a natural umami-rich flavour. Six kinds of dashi ingredients including ago (flying fish), bonito flakes and kombu seaweed are used, with special care taken to charcoal grill and dry the flying fish from Nagasaki, for an additional smoky undertone. Low in salt, double the flavour, umami-rich dashi.