Baby food seasoned with 'dashi' broth to go on sale

Baby food seasoned with 'dashi' broth to go on sale

TOKYO, Japan - Takuji Takahashi (L), manager of time-honored Japanese-style restaurant "Kinobu" in Kyoto, western Japan, joins other people in Tokyo on Aug. 26, 2014, to promote Meiji Co.'s newly developed high-end baby food seasoned with "dashi" broth essential to Japanese cuisine. The product, designed to develop a sense of taste for Japanese cuisine from a young age, will go on sale on Sept. 19.

Gourmet festival in Switzerland

Gourmet festival in Switzerland

ST. MORITZ, Switzerland - Takuji Takahashi (center L), master chef at Kinobu, and Yoshihiro Takahashi (center R), 15th-generation chef at Hyotei, which has been awarded three Michelin stars, speak to guests after serving up traditional Japanese cuisine at the St. Moritz Gourmet Festival in St. Moritz, Switzerland, on Jan. 28, 2014. They became the first Japanese chefs invited to the gourmet festival.

Danish apprentice joins Kyoto kitchen to learn ways of "washoku"

Danish apprentice joins Kyoto kitchen to learn ways of "washoku"

Photo taken March 10, 2016, shows Casper Alrik Sorensen receiving training at Japanese restaurant Kinobu in Kyoto's Shimogyo Ward. (Kyodo) ==Kyodo

Baby food seasoned with 'dashi' broth to go on sale

Baby food seasoned with 'dashi' broth to go on sale

TOKYO, Japan - Takuji Takahashi (L), manager of time-honored Japanese-style restaurant "Kinobu" in Kyoto, western Japan, joins other people in Tokyo on Aug. 26, 2014, to promote Meiji Co.'s newly developed high-end baby food seasoned with "dashi" broth essential to Japanese cuisine. The product, designed to develop a sense of taste for Japanese cuisine from a young age, will go on sale on Sept. 19. (Kyodo)