How We Create Deep, Bold Japanese Flavour – Without Any Fish

When most people think of Japanese cuisine, they imagine bold umami flavours, savoury broths and comforting bowls of noodles. But here’s something you might not know: traditional Japanese broths often rely on katsuobushi, or dried bonito flakes, which are made from fermented fish.

At Izakaya Midori, we do things a little differently. In fact, we do it fish-free — without ever sacrificing flavour.

So… what exactly is katsuobushi?
Katsuobushi is one of the most common ingredients in traditional Japanese cooking. It’s made from skipjack tuna that’s been smoked, fermented and shaved into thin flakes. It’s used to make dashi, the base for many soups, sauces and simmered dishes across Japan.

While it’s deeply traditional, katsuobushi just isn’t part of what we do here. That’s because Izakaya Midori is completely fish-free, and proudly so.
Our version? Just as bold. Just as comforting.

Completely plant-based.
Instead of bonito flakes, we create our signature dashi using a blend of kombu (a type of kelp) and shiitake mushrooms. Two ingredients packed with natural glutamates, which give that satisfying umami depth everyone loves.

This base is gently simmered to bring out its full complexity, creating a broth that’s rich, aromatic and perfectly balanced. Whether it’s poured over noodles or used in a tofu dish, it brings the warmth and soul of traditional Japanese food but no fish required.

Where you can taste it
You’ll find our kombu + shiitake dashi base featured in several of our most comforting dishes:
• Agedashi Tofu — golden, crispy tofu in a warm, savoury mushroom broth
• Japanese Soba or Udon Noodle Soup — classic noodle bowls with our signature broth
• Seasonal soups & sauces — where dashi is the quiet hero in the background

Every spoonful is a reminder that traditional flavourdoesn’t need to rely on animal ingredients. It’s all about the care, the process and the intention behind each bowl.

Ready to try the Midori way?
Come taste for yourself what fish-free Japanese food can be — full of flavour, texture, and soul. Whether you’re already plant-based or just curious to try something new, we promise you won’t miss the fish.

Kanpai to clean cooking and bold flavour. Always.

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