{"title":"Dashi","description":"\u003cp\u003eDashi is the quiet foundation under almost every Japanese dish — the stock of kombu, katsuobushi, and dried fish that gives miso soup, simmered vegetables, and noodle broth their depth. Get it right and everything else falls into place.\u003c\/p\u003e\u003cp\u003eThese are honest dashi — kombu, bonito flakes, and packet stocks from named Japanese producers, shipped directly from Japan, with no shortcuts hidden in the label.\u003c\/p\u003e","products":[{"product_id":"kyoto-fukushima-katsuo-source","title":"Katsuo Fushi Dashi from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cem\u003eA clean Kyoto dashi pack for miso soup, noodles, simmered vegetables, and everyday Japanese cooking.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Kyoto dashi flavor in convenient 10g sachets.\u003c\/li\u003e\n\u003cli\u003eBlended from seven Japanese dashi ingredients, including dried fish, Rishiri kelp, and shiitake mushroom.\u003c\/li\u003e\n\u003cli\u003eNo added MSG, salt, or artificial additives.\u003c\/li\u003e\n\u003cli\u003eSelected directly from Japan by Yan \u0026amp; Keiko - CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 200g \/ 10g x 20 sachets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dried round herring, dried mackerel, dried sardine, dried bonito, Rishiri kelp, shiitake mushroom, soda bonito flakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (round herring, mackerel, sardine, bonito, soda bonito)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fukushima Katsuo Co., Ltd. （福島鰹株式会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest before:\u003c\/strong\u003e 12 months from manufacture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eElevate your home cooking with the rich, layered flavor of Fukushima Katsuo's Fushi no Dashi. Founded in Kyoto in 1922, Fukushima Katsuo has spent more than a century working with the dashi ingredients that support Japanese cooking, from bonito flakes and dried fish to kelp and shiitake.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary broth bases, this dashi pack is blended from seven Japanese ingredients and contains no MSG, added salt, or artificial additives. It gives everyday dishes a clean, umami-rich foundation for miso soup, noodle broth, simmered vegetables, and rice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eFukushima Katsuo was founded in Kyoto in 1922. The company works with the ingredients that form the quiet backbone of Japanese cooking: bonito flakes, dried fish, kelp, and other dashi materials.\u003c\/p\u003e\n\u003cp\u003eThis is not a dramatic product. It is a practical one. That is part of its appeal. A good dashi pack helps a home cook make miso soup, udon broth, simmered vegetables, or a simple rice dish without starting from scratch every time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eSimmer one sachet in water for a quick base for miso soup, then add tofu, wakame, and green onion for a weekday bowl that feels calm and complete.\u003c\/p\u003e\n\u003cp\u003eUse the dashi as a broth for udon or soba, adding mushrooms, greens, or a soft egg for a simple meal that does not need much else.\u003c\/p\u003e\n\u003cp\u003ePour it into simmered vegetables, rice, or hot pot to build gentle umami without relying on heavy seasoning.\u003c\/p\u003e\n\u003cp\u003eFor a lighter wellness-minded meal, use it as the base for vegetables, fish, or tofu when you want warmth and depth without making the dish feel rich or heavy.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/miso-soup-the-quiet-heart\"\u003eMiso Soup — The Quiet Heart of the Japanese Table\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Fukushima Katsuo Co., Ltd. (福島鰹株式会社)","offers":[{"title":"Default Title","offer_id":47163321516267,"sku":null,"price":2500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kyoto-fukushima-katsuo-s.png?v=1782515144"},{"product_id":"uneno-kyoto-shiro-dashi-280ml","title":"Uneno Shiro Dashi from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Soul of Kyoto's Finest Kitchens — 120 Years of Dashi Craft, Bottled.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFounded in 1903, four generations of Kyoto craft — trusted by temples, shrines, and the city's finest ryōtei and kaiseki restaurant kitchens.\u003c\/li\u003e\n\u003cli\u003eUnfiltered maguro bonito and Rausu kombu dashi: richer umami, deeper color than filtered versions.\u003c\/li\u003e\n\u003cli\u003eAll-domestic Japanese ingredients — no chemical seasonings, no additives, no MSG.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kyoto Shiro Dashi — White Dashi Concentrate（京のしろだし） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 280ml (9.5 fl oz) — 10x concentrate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wheat-brewed seasoning (contains wheat), Dashi (maguro bonito flakes, aged maguro bonito, kombu, dried shiitake), Salt, Rice vinegar, Mirin — all domestic Japanese ingredients, no additives, no chemical seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat. Not gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 8 months from production date (refrigerate after opening)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening and use promptly. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eUneno was founded in 1903 in Shiga Prefecture as a rice and dry goods merchant. The second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples and shrines. The third generation pioneered dashi packs and concentrated liquid dashi. Today, the fourth generation continues that lineage — supplying Kyoto's finest ryōtei and kaiseki restaurants while bringing the same craft to home kitchens worldwide. Their philosophy: not simply preserving tradition, but understanding it deeply and reimagining it for a changing world — while never compromising on additive-free, all-domestic ingredients and traditional methods.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003ePale gold with warm amber undertones — noticeably deeper in color than filtered shiro dashi, because Uneno deliberately skips filtration to preserve every last molecule of umami. The maguro bonito delivers a round, mellow umami base; Rausu kombu adds sweetness and body; dried shiitake contributes an earthy depth that lingers. Restrained and elegant in the Kyoto tradition — nothing sharp, nothing heavy.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eDilute 1:10 with water for chawanmushi, clear soups, and ochazuke. Use at 1:7 for udon, soba, and nabe hot pot. Use at 1:5 for takikomi gohan and braised vegetables. Use undiluted as a finishing seasoning for tamagoyaki or as a dressing base. One bottle, endless applications. Beyond Japanese cooking: stir a tablespoon into risotto in place of salt for a subtle umami base that Italian food lovers immediately recognize as something different. Use undiluted as a glaze for roasted root vegetables, or whisk into butter for a finishing sauce that needs no explanation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/the-kombu-route\"\u003eThe Kombu Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/yakibitashi-summer-vegetables-in-a-dashi-bath\"\u003eYakibitashi — Summer Vegetables in a Dashi Bath\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519058522347,"sku":null,"price":2805.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-kyoto-shiro-dashi.png?v=1782515155"},{"product_id":"uneno-katsuobushi-dashi-powder-40g","title":"Uneno Katsuobushi Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eSatsuma Bonito, Ground by Hand in Kyoto — The Easiest Umami Upgrade You'll Ever Make.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle ingredient: 100% Satsuma katsuobushi (bonito) — no additives, no salt, no MSG.\u003c\/li\u003e\n\u003cli\u003eSprinkle directly onto any dish — no brewing, no straining, no equipment needed.\u003c\/li\u003e\n\u003cli\u003eMade by Uneno, a fourth-generation Kyoto dashi specialist founded in 1903 — the house dashi of the city's kaiseki restaurants and Buddhist temple kitchens for over a century.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Katsuobushi Dashi Powder（粉だし・かつお） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 40g (1.4 oz) — includes small measuring spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Katsuobushi \/ Bonito flakes (Satsuma, Kagoshima Prefecture, Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (bonito). Gluten-free. No wheat, no soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eFounded in 1903 in Shiga Prefecture as a rice and dry goods merchant, Uneno's second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples, shrines, and kaiseki restaurants. Today the fourth generation continues that legacy — not simply preserving tradition, but understanding it deeply and reimagining it for a changing world, while never compromising on additive-free, all-domestic ingredients. This powder is the distillation of 120 years of dashi expertise into its simplest, most accessible form.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003ePure, clean, and intensely aromatic. The Satsuma bonito is ground slowly and patiently to preserve the full fragrance of the dashi. The result is a warm, smoky umami that deepens whatever it touches — without salt, without additives, without anything that shouldn't be there.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eSprinkle over tamagoyaki (Japanese rolled omelette) or TKG (tamago kake gohan — raw egg on rice) for an instant Kyoto breakfast. Dust over miso soup just before serving. Add to pasta, risotto, or scrambled eggs for quiet depth. Use as a dry rub on salmon or chicken before grilling. Mix into butter for a umami finishing spread. One small spoon transforms the ordinary into something considered.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519435944171,"sku":null,"price":1907.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-katsuobushi-dashi.png?v=1782515166"},{"product_id":"uneno-maguro-dashi-powder-40g","title":"Uneno Maguro Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eTuna Bonito, Trimmed of Bitterness — The Most Elegant Dashi Powder You'll Ever Sprinkle.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMade from maguro (tuna) bonito with blood removed — mellow, refined, and aristocratically smooth. The finish prized by Kyoto's kaiseki chefs when a dish calls for subtlety over strength.\u003c\/li\u003e\n\u003cli\u003eComes with a small measuring spoon — precision umami, straight from the jar to your dish.\u003c\/li\u003e\n\u003cli\u003eSingle ingredient, no additives — the purest expression of tuna's natural depth.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Maguro Dashi Powder（粉だし・まぐろ） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 40g (1.4 oz) — includes small measuring spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Maguro katsuobushi \/ Tuna bonito flakes (domestic Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna). Gluten-free. No wheat, no soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eFounded in 1903 in Shiga Prefecture as a rice and dry goods merchant, Uneno's second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples and shrines. The maguro powder represents a particular refinement: tuna bonito processed to remove the blood line (chi-ai), eliminating any bitterness and leaving only the clean, mellow umami that Kyoto's temple kitchens and kaiseki chefs prize above all else. A product almost unknown outside Japan — until now.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eMellow and light with an aristocratic softness — less assertive than katsuobushi, with a clean finish that dissipates gently. Where katsuobushi announces itself boldly, maguro whispers. Ideal for dishes where subtlety matters more than intensity.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eThe ideal finishing powder for chawanmushi (steamed egg custard) and clear soups. Sprinkle over carpaccio or crudo for a Japanese-inflected finish. Stir into light vinaigrettes or yogurt-based dressings. Dust over steamed vegetables or cold tofu. Mix into cream sauces for quiet depth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519436665067,"sku":null,"price":1907.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-maguro-dashi-powde.png?v=1782515178"},{"product_id":"uneno-rishiri-kombu-dashi-powder-50g","title":"Uneno Rishiri Kombu Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWild Kombu from Rishiri Island — The Purest Plant-Based Umami on Earth, Powdered.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e100% wild Rishiri Island kombu — single ingredient, no additives, naturally vegan and gluten-free.\u003c\/li\u003e\n\u003cli\u003eRishiri kombu: Japan's most prized variety, known for a clear, delicate, mineral-rich broth.\u003c\/li\u003e\n\u003cli\u003eThe preferred kombu of Kyoto's kaiseki kitchens for over a century — chosen for its clear, refined broth that lets every other ingredient speak.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kombu Dashi Powder（粉だし・昆布） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 50g (1.8 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rishiri kombu \/ Rishiri Island kelp (Hokkaido, Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None. Naturally vegan. Gluten-free. Fish-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 12 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eWhen Uneno's second generation moved to Kyoto and devoted themselves to dashi, they understood that kombu was the foundation of everything. Their philosophy has always been to use only carefully selected, natural domestic ingredients. Rishiri kombu, grown in the cold, mineral-rich waters off Hokkaido's northernmost island, is the finest variety available — the choice of Kyoto's most demanding temple and kaiseki kitchens for centuries.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eGentle, mineral, and clean — with a natural sweetness and body that katsuobushi-based powders cannot replicate. The glutamate in kombu delivers a round, sustained umami that supports other flavors without competing with them. Notably delicate and transparent in flavor.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eThe essential powder for plant-based and vegan cooking — stir into vegetable soups, grain dishes, or legume stews for instant depth. Sprinkle over steamed vegetables, avocado toast, or hummus. Mix into salad dressings or grain bowls. Add to pasta water for a subtle mineral backbone. Pairs beautifully with the katsuobushi powder for an at-home awase dashi — combine the two for a complete Japanese soup stock.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/the-kombu-route\"\u003eThe Kombu Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/ochazuke-a-bowl-for-the-end-of-the-day\"\u003eOchazuke — A Bowl for the End of the Day\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519439876331,"sku":null,"price":1895.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-rishiri-kombu-dash.png?v=1782515190"},{"product_id":"kayanoya-dashi-packets-by-kubara-honke-ago-bonito-premium-blend-from-fukuoka","title":"Kayanoya Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJapan's most beloved premium dashi packet — roasted flying fish, katsuobushi bonito, true kombu, and dried shiitake combined in exact proportion by Fukuoka's Kuba Honke, the family producer that defined what artisan dashi could be\u003c\/li\u003e\n\u003cli\u003eCompletely additive-free: no MSG, no artificial seasonings, no chemical shortcuts — just the four ingredients that Japanese home cooks and professional chefs have used to build the foundation of Japanese cuisine for centuries\u003c\/li\u003e\n\u003cli\u003eThe dashi that Japanese food lovers outside Japan seek out above almost any other pantry item — a name recognized by anyone serious about Japanese cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kayanoya Dashi (茅乃舎だし) \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 30 packets × 8g (net 240g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted flying fish from Nagasaki, bonito shavings, true kelp from Hokkaido, dried shiitake mushroom, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Fish (flying fish, bonito). Naturally gluten-free. No MSG. No artificial additives. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd. (株式会社久原本家), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke (久原本家) has been producing traditional Japanese foods in Fukuoka Prefecture since 1893, originally as a soy sauce and miso maker rooted in the food culture of northern Kyushu. The company's modern chapter began with a single idea: that Japanese home cooks deserved access to the same quality of dashi used in professional kitchens, in a form that was practical for daily use. The result was Kayanoya Dashi (茅乃舎だし) — a packet containing four carefully sourced ingredients and nothing else. The flying fish (ago) comes from Nagasaki, where roasted ago has long been the cornerstone of Kyushu-style dashi; the kombu from Hokkaido's cold waters; the bonito and shiitake selected for depth and balance. No MSG is ever added, because none is needed. Today, Kayanoya is the dashi brand that Japanese food lovers travel to Japan to bring home in suitcases — and the one they reach for first when they finally find it abroad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKayanoya dashi is richer and rounder than dashi made from bonito and kombu alone. The roasted flying fish (ago) adds a distinctive sweetness and a gentle smokiness that lifts the broth without making it heavy. The bonito brings the clean, savory depth you expect from good Japanese dashi; the kombu provides the mineral backbone; the shiitake adds a quiet earthiness underneath everything else. The overall character is full, warm, and deeply satisfying — a broth that makes whatever you add to it taste unmistakably Japanese and unmistakably good. Used as the base for miso soup, the difference from commercial dashi is immediate and striking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo make dashi: bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove — the resulting broth is ready to use as the base for miso soup, udon, noodle soups, or any dish that calls for dashi; tear open the packet and add its contents directly to hot pot or nabe dishes — the ingredients dissolve into the broth as it cooks; use the broth as the liquid component in braised vegetables (nimono), egg dishes (chawanmushi), or Japanese-style risotto; the packet contents can also be used as a seasoning rub for grilled fish or chicken.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739373803,"sku":"KUBARA-KAYANOYA-DASHI-30P","price":3800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-dashi-packets-b.png?v=1782515204"},{"product_id":"kayanoya-low-sodium-dashi-packets-by-kubara-honke-reduced-salt-premium-blend-from-fukuoka","title":"Kayanoya Low-Sodium Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe same four-ingredient Kayanoya dashi — roasted flying fish, bonito, kombu, shiitake — with approximately 47% less sodium than the original, for those who want the full depth of premium Japanese dashi without the salt\u003c\/li\u003e\n\u003cli\u003eNo compromise on flavor: the umami from the fish, seaweed, and mushroom remains completely intact; only the added salt is reduced, so the broth is just as aromatic and satisfying as the original version\u003c\/li\u003e\n\u003cli\u003eCompletely additive-free, with no MSG and no artificial seasonings — the ideal dashi for health-conscious home cooks, sodium-restricted diets, and anyone feeding children or older family members who benefit from lower-salt cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Genen Kayanoya Dashi (減塩茅乃舎だし) — Low-Sodium Kayanoya Dashi \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 27 packets × 8g (net 216g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted flying fish fromNagasaki, bonito shavings, true kelp from Hokkaido, dried shiitake mushroom, salt (reduced)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Fish (flying fish, bonito). Naturally gluten-free. No MSG. No artificial additives. Approx. 47% less sodium than original Kayanoya Dashi. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd., est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke developed the reduced-sodium version of Kayanoya dashi in response to customers who loved the original but needed to manage their salt intake — without wanting to sacrifice the quality and depth of flavor that made the product worth seeking out in the first place. The solution was straightforward and honest: keep the four-ingredient formula exactly as it is, and reduce only the added salt. The result is a broth that tastes unmistakably like Kayanoya — the roasted flying fish, the clean bonito depth, the kombu mineral quality, the quiet shiitake earthiness — with roughly half the sodium. For households managing sodium-restricted diets, cooking for children, or simply preferring to control their salt levels through seasoning rather than the dashi itself, this is the version that makes it possible to use premium dashi every day without compromise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSide by side with the original, the reduced-sodium version is slightly lighter in its initial savory impact — the salt that normally carries the first impression of the broth is quieter here, so the natural umami of the ingredients becomes more prominent on the palate. The flying fish sweetness, the bonito depth, the kombu mineral note, and the shiitake earthiness all read more distinctly than in the saltier version. This makes it a particularly expressive dashi for dishes where the broth itself is meant to be tasted — chawanmushi, clear soups (suimono), and delicate noodle broths where the cook controls the seasoning precisely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIdentical method to the original: bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, remove, and season to taste — the lower salt content means you control the final seasoning yourself, which many cooks find more versatile; add directly to hot pot or nabe and let it dissolve as the dish cooks; an excellent base for dishes where you are adding other salty ingredients (miso, soy sauce, mirin) and need the dashi contribution to stay neutral; especially well-suited for cooking for children or anyone managing blood pressure or sodium intake.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739406571,"sku":"KUBARA-KAYANOYA-GENEN-DASHI-30P","price":3800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-low-sodium-dash.png?v=1782515215"},{"product_id":"kayanoya-vegetable-dashi-packets-by-kubara-honke-vegan-plant-based-broth-from-fukuoka","title":"Kayanoya Vegetable Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA fully plant-based dashi from Kubara Honke — the same premium, additive-free philosophy as the original Kayanoya dashi, built entirely from vegetables and kombu for a clean, aromatic broth that requires no fish of any kind\u003c\/li\u003e\n\u003cli\u003eCrafted for the growing number of home cooks who need a vegan-friendly Japanese broth without sacrificing the depth and subtlety that make dashi the essential foundation of Japanese cuisine\u003c\/li\u003e\n\u003cli\u003eNo MSG, no artificial seasonings, no additives — five vegetables and kombu, selected and proportioned to create a naturally sweet, gently complex broth that works across a wide range of dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Yasai Dashi (野菜だし) — Vegetable Dashi \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 24 packets × 8g (net 192g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Onion, cabbage, carrot, ginger, kelp, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e No major allergens. Vegan. Vegetarian. Naturally gluten-free. No MSG. No artificial additives. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd. (株式会社久原本家), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke created the vegetable dashi for a simple reason: the quality and philosophy behind Kayanoya should be accessible to everyone, including those who do not eat fish. Where the original dashi draws its depth from roasted flying fish, bonito, and shiitake, the vegetable version builds its character from five plant ingredients — onion for sweetness, cabbage for body, carrot for color and mild earthiness, ginger for warmth and brightness, and kombu for the mineral umami backbone that makes Japanese broth taste Japanese. No fish, no shortcuts, no additives. The result is a broth lighter in body than the original but surprisingly satisfying on its own terms — a dashi that brings the same care and intentionality to plant-based cooking that Kayanoya has always brought to Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasai Dashi opens with a clean, gently sweet aroma from the onion and cabbage — warmer and more immediately accessible than fish-based dashi. On the palate, the sweetness of the root vegetables comes first, softened by the kombu's mineral quality working quietly underneath. The ginger adds a subtle warmth that builds slowly and lingers pleasantly. The overall impression is lighter and less umami-forward than the original Kayanoya dashi, but genuinely satisfying: a broth that enhances vegetables, tofu, and grains without ever competing with them. It is the dashi for dishes where lightness and clarity are exactly what is called for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove for a clean vegetable broth ready to use as the base for miso soup, udon, or any Japanese soup; add directly to vegetable hot pot (yudofu, shabu-shabu with tofu) and let it dissolve into the broth as the dish cooks; an excellent base for braised vegetables (nimono) — the natural sweetness of the dashi pairs particularly well with daikon, kabocha squash, and sweet potato; use as the liquid in Japanese rice dishes (takikomi gohan) or as a poaching liquid for delicate vegetables and tofu; the broth also works beautifully as a light ramen base when combined with miso or soy sauce.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739439339,"sku":"KUBARA-KAYANOYA-YASAI-DASHI-24P","price":3500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-vegetable-dashi.png?v=1782515226"},{"product_id":"honkarebushi-starter-set-from-kagoshima","title":"Honkarebushi Starter Set from Kagoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eEverything you need to shave your first block of Japan's most awarded katsuobushi — and make dashi the way it has been made for centuries.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHonkarebushi, Six-Month Aged: Two blocks of award-winning katsuobushi from Sakai Shoten, Kagoshima — single-pole caught skipjack tuna, fully aged for six months using the traditional honkarebushi method that fewer than 5% of producers still practice.\u003c\/li\u003e\n\u003cli\u003eKezurikko Shaving Box Included: A paulownia-and-white-oak shaving box endorsed by the Japan Katsuobushi Association — the same craft tool used to shave fresh flakes directly into dashi and finished dishes, now in an entry-level design without a drawer.\u003c\/li\u003e\n\u003cli\u003eSingle Ingredient, Nothing Added: Skipjack tuna only. No additives, no preservatives — a complete first experience with Japan's most fundamental umami ingredient.\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Kagoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 2 honkarebushi blocks (approx. 400g total) + 1 Kezurikko (けずりっ子) shaving box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShaving Box:\u003c\/strong\u003e Paulownia wood body + white oak blade — no drawer design, making it accessible for first-time users. Endorsed by the Japan Katsuobushi Association（一般社団法人日本鰹節協会推奨）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShaving Box Size:\u003c\/strong\u003e W90 × H65 × D245mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e Single-pole caught skipjack tuna（一本釣り鰹）— single ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (skipjack tuna). No wheat, soy, dairy, or nuts — naturally gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place. Refrigerate blocks after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yamagawa, Kagoshima\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eYamagawa, at the southern tip of Kagoshima, is the birthplace of Japan's bonito fishing tradition — the place where fishermen have landed skipjack tuna and craftspeople have transformed it into katsuobushi for centuries. The name has meaning: \u003cem\u003ehonkarebushi\u003c\/em\u003e（本枯節）refers specifically to the fully aged form, distinguished from standard katsuobushi by the six months it spends in the curing house and the careful cultivation of a specific mold — karebushi — that draws moisture from the fish and concentrates its umami to a degree that the shorter process simply cannot reach.\u003c\/p\u003e\n\u003cp\u003eSakai Shoten has worked this way since 1950. Only the freshest, highest-quality single-pole caught skipjack tuna is selected as the starting point — because no amount of craft can compensate for inferior fish. Every block is smoked, rested, and surface-cultured by hand across the full six-month cycle. No shortcuts. No machines where hands will do. The result has been recognized at Japan's national bonito competition multiple times — earning the highest honor: the Minister of Agriculture, Forestry and Fisheries Award.\u003c\/p\u003e\n\u003cp\u003eLess than five percent of katsuobushi producers in Japan still make honkarebushi. Most have moved to the shorter, less labor-intensive process. Sakai Shoten has not, and this set — two whole blocks and the Kezurikko to shave them — is the most direct way to experience what that commitment produces.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eDraw the Kezurikko slowly across the block, applying light, even pressure, and let the curling flakes fall directly into a pot of just-simmered water — this is ichiban dashi, the foundation of Japanese soup and the reason a great bowl of miso tastes completely different from one made with powder. Scatter freshly shaved flakes over warm tofu with a few drops of soy sauce for a dish that takes thirty seconds and shows exactly what honkarebushi tastes like unadorned — a useful starting point before cooking with it. Use the leftover flakes after dashi to make furikake with soy sauce, mirin, and sesame — a rice seasoning that keeps in the refrigerator for a week and turns everyday meals into something worth eating, which is the kind of practical Japanese kitchen wisdom that food-curious Americans are increasingly looking for.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sakai Shoten Co., Ltd. (有限会社 坂井商店)","offers":[{"title":"Default Title","offer_id":48748694274283,"sku":"SAKAI-STARTER-SET-001","price":11100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-07083716.png?v=1780931961"},{"product_id":"honkarebushi-powder-from-kagoshima","title":"Honkarebushi Powder from Kagoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eSix months of craft in every pinch — Japan's most decorated katsuobushi, ground to powder so the umami is instant and complete.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultiple National Award Winner:\u003c\/strong\u003e Ground from honkarebushi that has won Japan's national bonito competition — including the Minister of Agriculture, Forestry and Fisheries Award, the highest recognition in the craft.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSix Months, Not Three:\u003c\/strong\u003e Standard katsuobushi takes three months. Honkarebushi takes six — the extra time concentrates umami and builds a depth that ordinary flakes cannot match. Single ingredient: skipjack tuna only.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstant Umami, No Salt Added:\u003c\/strong\u003e Dissolves on contact — stir into soup, eggs, rice, or a marinade and the flavor is immediately there. \u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Kagoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 100g (3.53 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e Skipjack tuna (Honkarebushi) — single ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (skipjack tuna). No wheat, soy, dairy, or nuts — naturally gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yamagawa, Kagoshima\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eSakai Shoten has made honkarebushi in Yamagawa, Kagoshima since 1950 — the fishing town where Japan's bonito tradition began. Their six-month aging process and the careful cultivation of karebushi mold have earned multiple wins at Japan's national bonito competition. This powder is ground from those same prize-winning blocks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eFold half a teaspoon into scrambled eggs before cooking — the powder disappears into the egg and raises the flavor in a way that no spice blend quite replicates, which is why this has become a quiet staple for home cooks who are serious about umami without sodium.\u003c\/p\u003e\n\u003cp\u003eStir into hot rice with a few drops of soy sauce for a bowl that tastes like something a Japanese grandmother would make — the simplest possible meal, and one of the most satisfying.\u003c\/p\u003e\n\u003cp\u003eDissolve into broth at the end of cooking for instant depth without the simmering time that katsuobushi flakes require — a shortcut that professional cooks in Japan have long used when speed matters.\u003c\/p\u003e\n\u003cp\u003eBlend into softened butter and spread on toast, steak, or roasted vegetables — a Western-friendly application of Japanese umami that the American food media has been circling for years, and one that requires no Japanese cooking knowledge to enjoy immediately.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sakai Shoten Co., Ltd. (有限会社 坂井商店)","offers":[{"title":"Default Title","offer_id":48748694470891,"sku":"SAKAI-POWDER-100G-001","price":2900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/honkarebushi-powder-from.png?v=1782515240"},{"product_id":"fukushima-katsuo-aged-rishiri-kombu-500g-premium-grade-kelp-from-hokkaido-100-year-kyoto-dashi-heritage-20-broths","title":"Rishiri Kombu from Hokkaido","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThe kelp that Kyoto's dashi masters have sourced by name for a century — wild-harvested from Hokkaido's coldest waters, aged, and cut for the kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRishiri Kombu, The Dashi Standard:\u003c\/strong\u003e Wild-harvested from the mineral-rich waters off Rishiri and Rebun Islands — the variety chosen by Kyoto's kaiseki chefs for generations because nothing else produces the same clean, deep umami.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e100 Years of Grading by Fukushima Katsuo:\u003c\/strong\u003e Since 1922, the Fukushima family has graded kombu by harvest location, season, and texture. Not all kombu is equal — they know exactly what goes in the bag.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePre-Cut, 20+ Broths per Bag:\u003c\/strong\u003e One-inch pieces (一寸切, approx. 3cm) extract evenly whether you cold-brew overnight or simmer slowly. At 25g per use, one 500g bag yields 20 or more full pots.\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Hokkaido — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 500g (17.6 oz) — approx. 20 servings at 25g per use\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e One-inch pieces (一寸切, approx. 3cm)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Kombu (kelp) only\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None — naturally gluten-free. Harvested in waters where shrimp and crab may be present; note if sensitive to shellfish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from sunlight and moisture \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hokkaido (wild-harvested, northern coastal waters)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIn Kyoto, the quality of a dashi is a matter of professional reputation. The chefs who set that standard — the ryotei and kaiseki kitchens of Fushimi and Gion — have sourced their kombu from Fukushima Katsuo since 1922.\u003c\/p\u003e\n\u003cp\u003eThe Fukushima family built their business on one discipline: grading. Rishiri kombu from the far north of Hokkaido varies by harvest year, season, and growing location. Fukushima Katsuo evaluates each batch by thickness, color, and mineral content — the same careful hand-sorting that has made them the trusted supplier for a century of Japanese professional kitchens.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eCold-brew 25g in one liter of water overnight in the refrigerator for a dashi that needs no heat and loses none of its clarity — the gentlest, most versatile stock in Japanese cooking, and the one that most closely resembles what Kyoto's restaurants serve.\u003c\/p\u003e\n\u003cp\u003eLay a strip in the rice cooker with your regular rice for a subtle mineral depth that makes plain white rice taste noticeably more alive — a quiet technique that Japanese home cooks have used for generations.\u003c\/p\u003e\n\u003cp\u003eFor plant-based cooking, kombu dashi replaces every stock a recipe calls for — it carries the same depth of umami that chicken or beef stock provides, without any animal product, which is why it has become the quiet hero of the American vegan kitchen.\u003c\/p\u003e\n\u003cp\u003eAfter brewing, slice the softened kombu thinly and sauté with soy sauce and sesame oil — the kelp transforms into a tender, savory side dish called tsukudani, and nothing goes to waste.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/the-kombu-route\"\u003eThe Kombu Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Fukushima Katsuo Co., Ltd. (福島鰹株式会社)","offers":[{"title":"Default Title","offer_id":48750511522027,"sku":"FUKUSHIMA-RISHIRI-KOMBU-500G","price":4000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/fukushima-katsuo-aged-ri.png?v=1782515252"},{"product_id":"uneno-dashi-trio-from-kyoto","title":"Uneno Dashi Trio from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThree seas, one spoon — Japan's umami, mapped in three packets of pure dashi.\u003c\/p\u003e\n\u003cp\u003eUneno has drawn dashi in Kyoto since 1903, and these are its three cardinal points: kombu from the cold waters of Rishiri Island in the far north, katsuobushi smoked in Satsuma in the south, and maguro — the rare, refined one that even most Japanese kitchens have never tried. Each packet is a single ingredient, ground to a powder. Nothing else.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThree complete dashi in one box — Rishiri kombu, Satsuma katsuobushi, and rare maguro powder.\u003c\/li\u003e\n\u003cli\u003eEach packet is one ingredient, no additives: whisk a spoonful into hot water and the broth is done.\u003c\/li\u003e\n\u003cli\u003eA tasting course in umami — from the kelp's quiet depth to bonito's smoke to maguro's clean elegance.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno in Kyoto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: three dashi in one box travel in our lightest weight tier — about $42 to the U.S., the most shipping-efficient box in the shop.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e Rishiri Kombu Dashi Powder 50g · Katsuobushi Dashi Powder 40g · Maguro Dashi Powder 40g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rishiri kombu (Hokkaido) \/ katsuobushi bonito flakes (Satsuma, Kagoshima) \/ maguro tuna bushi (Japan) — each packet a single ingredient, no additives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e fish (bonito, tuna). The kombu packet is seaweed only.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e blended and packed by Uneno in Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eUneno has been a dashi specialist in Kyoto since 1903 — four generations devoted to one question: how much flavor can the sea give a bowl of water? Their answer is patience and sourcing, not additives: single-origin kelp and carefully smoked fish, ground fine enough that the broth takes thirty seconds.\u003c\/p\u003e\n\u003cp\u003eThe full story of Uneno lives on the \u003ca href=\"\/products\/uneno-kyoto-shiro-dashi-280ml\"\u003eShiro Dashi page\u003c\/a\u003e, and each powder has its own: \u003ca href=\"\/products\/uneno-rishiri-kombu-dashi-powder-50g\"\u003eRishiri Kombu\u003c\/a\u003e, \u003ca href=\"\/products\/uneno-katsuobushi-dashi-powder-40g\"\u003eKatsuobushi\u003c\/a\u003e, \u003ca href=\"\/products\/uneno-maguro-dashi-powder-40g\"\u003eMaguro\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to use this set\u003c\/summary\u003e\n\u003cp\u003eStart the way Kyoto does: a teaspoon of katsuobushi powder whisked into hot water, a spoonful of miso, and breakfast soup is on the table before the rice finishes. The kombu packet is the plant-based one — it makes a clean vegan broth for noodles, simmered vegetables, or just cooking your rice in. Save the maguro for the quiet evenings: clear soups, chawanmushi, anywhere you want depth without smoke. And all three work as finishing powders — a small shake over eggs, popcorn, or roasted vegetables adds umami where you might otherwise reach for the salt shaker.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eTasting note\u003c\/summary\u003e\n\u003cp\u003eKombu is the quietest — pure, glassy depth with no fish at all. Katsuobushi is the familiar heart of Japanese cooking: smoky, bright, immediate. Maguro is the connoisseur's dashi — cleaner and more elegant than bonito, with a long, gentle finish. Tasted side by side, they teach you what umami actually is.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eThree light packets, one small box — this set travels in our lightest weight tier (about $42 to the U.S.), making it the most shipping-efficient box in the shop.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48967190446315,"sku":null,"price":5290.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-dashi-trio-from-ky_59b27056-6d77-47a6-bd38-8be6a095e591.png?v=1783773516"}],"url":"https:\/\/cookgood.jp\/collections\/dashi.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}