About us

Hello, we are Dashi Magazines!

"Dashi" is written in Japanese as "出汁" and refers to a broth made by simmering Kombu seaweed and bonito flakes, extracting the essence of Umami for cooking. While "Dashi" isn't the star of the dish, it plays a crucial role as the base of flavor.

We named our magazine Dashi Magazines because we aspire to be like that—something essential yet not necessarily in the spotlight.

Through the vintage art and photography magazines we deliver, we hope you can experience the essence of Japanese everyday culture rooted in real life!!