Their all-natural basic dashi (Japanese soup stock) is known as satsuma hongare-honbushi.
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It's made using skipjack tuna fish / bonito flakes / katsuobushi that is smoked and dried for 3 weeks, then fermented for more than 2 years.
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This aged bonito is then cooked with rishiri kombu kelp seaweed (harvested from the frigid waters of Northen Hokkaido in Japan), for over 1 hour to create their delicious dashi stock, which serves as the base for the majority of dishes here.
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Has a lovely earthy savoury sweet flavour, pure and comforting.
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SGD $129++ Part Of Set Meal. Invited tasting.
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Dashi Master Marusaya
More details:
https://ivanteh-runningman.blogspot.com/2021/12/dashi-master-marusaya-tasting-session.html