In Japanese cuisine, it is often said that the depth of flavor comes from dashi—the clear, delicate broth that forms the foundation of countless dishes. Made from ingredients such as kombu (kelp), katsuobushi (dried bonito flakes), niboshi (dried sardines), and dried shiitake mushrooms, each element brings its own unique character. When layered together, they create complex flavor profiles centered around one of Japan’s most celebrated taste sensations: umami. The “Parent-Child Journey into Umami: A Dashi Tasting Experience” is an interactive program designed to help families explore the roots of Japanese flavor through hands-on learning and sensory discovery.
Held at food education centers, cooking classrooms, fermentation museums, or even as part of traditional ryokan breakfast experiences, the program begins with an elegant lineup of small, transparent cups—each filled with a different kind of dashi. One may contain only kombu, another only katsuobushi. Others might feature cold-brewed niboshi or the deep umami of shiitake. While their appearances are similar, their aromas and flavors are vastly different.
Sitting side by side, parents and children begin the tasting. They smell, sip, and reflect. A child who first says, “It tastes like nothing,” may suddenly remark, “This one’s sweet!” or “A little bitter?” with a surprised look. Through this gentle progression, both adults and children awaken a new awareness of their own senses—discovering a capacity to notice and appreciate subtle flavors.
Guided by knowledgeable instructors, participants also learn about the origins and characteristics of each ingredient: where they come from, how they’re used, and what makes them special. Phrases like “kombu is a vegetable from the sea,” “katsuobushi comes from fish that once flew through the sky,” or “shiitake is a preserved mushroom” help bring these ingredients to life. In some sessions, guests can even shave dried bonito by hand, smell its fresh aroma, or tear kombu and infuse it into water—adding a multisensory dimension to the experience.
After the dashi tasting session, participants are invited to mix different broths and create simple miso soup or clear soup, discovering their own ideal “golden ratio” of flavors. Comments like “This one has a gentler taste,” or “This would go well with rice,” naturally lead to lively conversations between parents and children, enriching not only their palates but also their shared experience.
Realizing that the familiar flavors of everyday meals are built upon dashi adds a new layer of awareness to the act of eating. The depth, lingering richness, and comforting warmth that cannot be replicated with store-bought seasonings are directly linked to the pure power of natural ingredients—a lesson learned not through lectures, but through the senses.
This program has also gained popularity among international visitors. It provides a meaningful introduction to Japan’s culinary culture by unveiling the “invisible taste” that supports it. English-language support and visually illustrated materials showing the relationships between ingredients and flavors make it an excellent activity for food lovers and traveling families alike.
In many sessions, participants receive a small souvenir set of dashi ingredients and a recipe card so they can recreate the experience at home. This thoughtful follow-up extends the impact of the program beyond the moment, turning a cultural encounter into a continued journey at the family table.
Dashi doesn’t assert itself loudly. Yet, the moment it touches the tongue, its deep, gentle flavor resonates with a quiet “deliciousness.” Experiencing this kind of sensory memory together as a family may one day inspire a deeper appreciation for food—and help illuminate future meals with warmth and care.