PROJECTS
Selected Projects in Japan
Maki Ukai has worked on a wide range of food-related projects in Japan, including product development, branding, dashi and umami, publishing, and media.
The following are selected examples of her work with Japanese food manufacturers, companies, and regional businesses.
01｜PRODUCT DEVELOPMENT & BRAND DEVELOPMENT
In Japan, Maki Ukai has worked with food manufacturers and regional businesses on new product development, product renewal, and brand development.
Her projects have covered a wide range of food categories, including dashi, seasonings, confectionery, soups, and other Japanese food products.
Her work spans the entire development process—from concept and flavor design to naming, packaging, presentation, and sales strategy—always focusing on what makes each product distinctive and valuable to its customers.
１．WATAMI TAKUSHOKU | DASHI & FLAVOR SUPERVISION
As the founder of the Dashi Sommelier Academy, Maki Ukai has contributed her expertise in dashi and flavor development to product development for Watami Takushoku, a major meal delivery service in Japan.
Working with the product development team, she advises on dashi selection, blending, and flavor balance to create satisfying everyday meals that bring out the natural flavors of the ingredients.
２．OKARA KARINTO | PRODUCT DEVELOPMENT
Maki Ukai has been involved in the development of a Japanese karinto snack made with okara, a traditional ingredient made from soybeans.
The project focuses on creating a modern Japanese snack by combining familiar Japanese flavors with new ideas, including the development of flavor variations and overall product concepts.
３．DASHI DRIP | PRODUCT DEVELOPMENT
Maki Ukai was involved in the development of Dashi Drip, an innovative product that allows Japanese dashi to be brewed and enjoyed using a drip-style method.
Drawing on her expertise as the founder of the Dashi Sommelier Academy, she contributed to the flavor design and development of a new way to experience dashi beyond traditional cooking.
The project reflects her approach to reimagining traditional Japanese food culture for modern lifestyles.
４．KIKKOMAN COCORO DINING | PRODUCT SUPERVISION
Maki Ukai has provided product and flavor supervision for Cocoro Dining, a food brand developed by Kikkoman.
Drawing on her expertise in dashi, umami, and Japanese seasonings, she contributed to the development of products that bring out the natural flavors of ingredients while creating a satisfying and well-balanced taste.
This project is part of her work with major Japanese food companies to develop and refine products rooted in Japanese food culture.
５．FUNCTIONAL MISO SOUP | PRODUCT DEVELOPMENT
Maki Ukai has been involved in the development of miso soup products designed to combine the traditional appeal of Japanese miso soup with modern health-conscious lifestyles.
Drawing on her expertise in dashi, umami, and flavor design, she works with product development teams to create satisfying flavors while considering the balance of ingredients, functionality, and everyday convenience.
The project demonstrates her ability to develop traditional Japanese food concepts for contemporary consumer needs.
02｜YURUMU — OWN BRAND DEVELOPMENT
YURUMU is a lifestyle brand built around the concept of “time to unwind.”
The brand is being developed around Japanese tea and dashi-based beverages, using ingredients such as kombu and bonito, with plans to expand into products that bring Japanese flavors and a sense of calm into everyday life.
YURUMU brings together Maki Ukai’s experience in food product development, dashi and umami, publishing, and brand creation.
The brand is scheduled to lauDASHI EDUCATION & PROFESSIONAL TRAININGnch from Kyoto in April 2027, with plans for expansion into the U.S. market, beginning in Los Angeles.
OFFICIAL YURUMU SITE →
03｜DASHI EDUCATION & PROFESSIONAL TRAINING
In 2011, Maki Ukai founded the Dashi Sommelier Academy to teach the knowledge, culture, and practical use of Japanese dashi.
She has developed certification programs and educational content, while also working across product development, publishing, media, and corporate collaborations to communicate the value of dashi and umami.
More than 5,000 people have participated in her educational programs to date.
Today, the academy continues to train professionals and share the knowledge of dashi and umami with a wider audience.
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CONTACT
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