Interview with Head Chef Kurusu of "Kumahiko" in Arashiyama | The day a renowned Kyoto ryotei confronted soybean dashi.
"Looking at it through a chef's eyes, soybean dashi has intriguing potential." Head Chef Kurusu, who plies his craft at the ryotei "Kumahiko" in Arashiyama, Kyoto, seriously engaged with Minoyo's roasted soybean dashi.