Kyoto Style Artisan Dashimaki Tamago Japanese Rolled Omelette ~Made with Kombu and Bonito Dashi from Hokkaido~ by Hideki Hiwatashi (Approx. 15 cm, Approx. 6 slices)

Pick it up with chopsticks and watch the dashi gently drip — every bite floods your mouth with deep, natural umami. This is an authentic Kyoto-style dashimaki tamago, crafted to hold an abundance of carefully made broth within its tender layers.
Created by Hideki Hiwatashi, former head chef of the long-established Kyoto ryotei restaurant Roan Kikunoi and recipient of two Michelin stars, this dish brings the refinement of a high-end Japanese restaurant straight to your table.
The dashi is drawn with care from kombu (Hiwatashi's home prefecture of Hokkaido) and katsuo (bonito) — yielding a broth that is elegant, deeply flavourful, and clean on the palate. Each omelette is hand-rolled by the skilled artisan to achieve its signature light, pillowy texture.
With every bite, the rich umami of kombu and bonito unfolds gently and lingeringly. Simple in appearance, yet profound in flavour — this is a dish that honours the ingredient above all else.
Preserving the soft, delicate texture of egg through freezing has long been considered one of the greatest challenges in frozen food. Because cooked egg struggles to retain moisture, slow freezing causes cellular breakdown, leaving the texture compromised upon thawing. To overcome this, WASO has introduced a rapid blast-freezing process that locks in the omelette immediately after cooking — preserving the cellular structure and capturing the freshly made texture exactly as intended.
Simply warm in a water bath for approximately 9 minutes. Even on your busiest days, the taste of a ryotei restaurant is just moments away.