Yodoyabashi in Osaka has a long history of thriving water transport, and in the past, it flourished as a town where abundant marine products were traded, with merchant ships from Hokkaido, known as Kitamaebune, coming and going.

Founded in 1781 (Tenmei 1) in Utsubo (present-day Fushimi-cho 1-chome), east of Yodoyabashi, Kansou began as a seafood wholesaler, dealing in kelp and dried fish. This approach of carefully selecting ingredients was eventually carried over to the production of tsukudani (simmered seafood) and dashi (broth), forming the foundation of the flavors we know today.

At the Yodoyabashi main store, they offer a variety of items, including salted kelp, tsukudani (simmered seafood and vegetables), dashi (broth), and soft serve ice cream made with broth. What they all have in common is a gentle, understated flavor and a comforting quality that blends seamlessly into everyday meals. They carefully select their ingredients, spare no effort, and pass on this tradition as a cultural practice. This dedication and accumulation of effort continues to result in their unchanging deliciousness.

The business philosophy that underlies the origin of flavor

The history of "Kamisou" has been shaped by a sincere accumulation of efforts. What has been valued since the company's founding is the attitude of "choosing quality over quantity."

At that time, there was a clear ranking system for seafood wholesalers, and "Kanso" was one of the wholesalers permitted to handle high-quality dried seafood and kelp. The first generation owner, Sobei Kanzakiya, aimed not for short-term profits, but for a business that built trust by properly handling high-quality ingredients.

The dedication to discerning high-quality ingredients and approaching them with sincerity has been passed down through generations, leading to the current production of tsukudani (simmered seafood and vegetables) and dashi (broth). This accumulation of experience forms the foundation of the "Kamisou" flavor and supports their unwavering commitment to quality.

Uncompromising selection of ingredients and meticulous preparation of tsukudani (simmered seafood and vegetables).

"The criteria for selecting ingredients is very simple: 'Does it taste good?' That's all there is to it."

These are the words of President and CEO Shohei Koyama. At "Kamisou," the president himself travels to production areas in Hokkaido, visiting each kelp cultivation site one by one to select the kelp that will be purchased each year.

Even a difference of just a few kilometers can drastically change the taste of kelp, so I always make sure to taste it myself to confirm the quality.

The process of making tsukudani (simmered seafood and vegetables) at "Kamisou" begins with making dashi (broth) from kelp, bonito flakes, and dried sardines. The simmering process uses direct heat, and the temperature and the final judging of the finished product are left to the intuition of craftsmen with many years of experience. Rather than prioritizing efficiency, they choose methods that take more time but result in a more delicious product. This attitude has remained unchanged for over 240 years.

"If we don't keep creating, our culture will be lost. That's why I want to keep creating good things and passing them on to the world."

That passion is the reason why we continue to create without sparing any effort, and it is the driving force behind passing on our culture to the next generation.

Ingenious ways to bring tradition into modern life

At "Kamisou," we not only uphold tradition, but we also value the perspective of "how to allow people to enjoy that taste in their modern lives."

One example of their new initiatives is the "Salted Kelp Broth Soft Serve Ice Cream" available in the cafe space attached to the store, and dashi (broth) products that can be easily used in everyday life. No matter how the form changes, the core remains the deliciousness of dashi.

To appeal to younger generations and a wider range of people, the taste remains the same, but the approach has been changed. Now, more than ever, when the culture of dashi and dried foods is becoming less common in daily life, the ingenuity in conveying their deliciousness is what defines the essence of "Kamisou."

A gentle time to be enjoyed with all five senses

Alongside creating its products, what "Kamisou" values most is creating a place to convey the culture of dashi (Japanese soup stock) itself. The flagship store located in Yodoyabashi is the embodiment of that vision.

Our main store is more than just a place to shop. It's a space where you can naturally connect with Japanese food culture by tasting, learning about, and experiencing the aroma of dashi (Japanese broth). We want to pass on this culture to people, especially since there are fewer and fewer places in Osaka where you can engage with dashi culture.

Inside the store, you can sample nyumen noodles and enjoy soft-serve ice cream made with the broth, as well as sample the broth of "Binabe," which is made with natural dashi and spices. You can enjoy the dashi with your sight, smell, and taste. It's not just about "buying" dashi, but about "feeling" it. This main store is a place to pass on the taste and culture that "Kamisou" has cultivated over many years to the next generation.

Passing on the dried food culture that supports our diet to the next generation.

Dried foods like kelp and dried bonito flakes have long been the foundation of Japanese cuisine. Passing on this value to the next generation is also the mission of "Kamisou." Our commitment to continuously creating high-quality products is embodied in every single item we offer today.

The tsukudani (simmered seafood and vegetables), salted kelp, and the fragrant broth of "Kamisou" reflect the sincerity and skill cultivated over more than 240 years of history. A stop during your travels to experience its gentle flavors will be a time to escape from everyday life and quietly reconnect with your senses.

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神宗　淀屋橋本店 
電話： 06-6201-2700 
住所：大阪府大阪市中央区高麗橋3丁目4番10号（淀屋橋センタービル1階）
アクセス： Osaka Metro 御堂筋線　淀屋橋駅から徒歩2分 
HP： https://kansou.co.jp/ 
SNS： https://www.instagram.com/kansou_osaka_official/ 

*For details on opening hours and closing days, please check the link above.