Since the beginning of the chemical pursuit of taste, the basis of what people feel is tasty hasbeen regarded as the taste of amino-acid simple either glutamic or nucleic. However, natural taste is complicated and is not as uniform as that of chemically synthesized substances. Going back to the starting point, therefore, we have given up chemical ways of thinking, and have focused on applying the tastiness of peptide ?the most natural taste? to seasoning by enzymatically decomposing the whole fish, the source of quality protein. Peptide here is produced by bonding two to tens amino acids. The bonding state and number of amino acids involved vary. Due to this variety of bonded state, peptide has many functions, which is its special quality. In nature there exists a lot of physiologically activated peptide. In addition, in food manufacturing, peptide expands in the course of processing and cooking. This peptide gives special flavor to food.

Karatsuya no Dashi (Karatsuya Stock) is born as a special seasoning which enhances such natural quality as mentioned above. In the process of turning fish protein into peptide, fish is enzymatically decomposed while quite fresh. Therefore, there is no concern of either its safety or variety in taste. Since the 1970’s, the manufacturer Tensei Suisan Co. Ltd and its distributor, Karatsuya Co. Ltd have devoted all their energies to the research of this stock making putting peptide to practical use. They have hoped to produce a new flavor without destroying natural taste. Their wish has come true in the form of a product called Karatuya no dashi, which will not change the foundation of time-honored Japanese dietary culture but will be well-matched with present-day busy life. Currently, it is well accepted by a lot of people as an epoch-making seasoning.．