Gentle Umami Table Set from Japan
$58.00
Sale price
$58.00
Regular price
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Gentle Umami Table Set from Japan
$58.00
Sale price
$58.00
Regular price
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Three pieces of a Japanese table, built on one quiet idea: let umami do the work salt usually does.
A complete soba night from three makers we know and trust — Uneno's katsuobushi dashi from Kyoto, Yamaroku's four-year barrel-aged soy sauce from Shodoshima, and Okamoto's salt-free juwari buckwheat noodles from Tokushima. Salt gently, taste deeply.
Highlights
- A complete soba table in one box — dashi, barrel-aged shoyu, and salt-free buckwheat noodles.
- Built around umami, not salt: the broth and the shoyu carry the depth, so the bowl never needs a heavy hand.
- Each piece chosen to work together — a quiet, well-living table (kenkou jyumyou).
- Shipped directly from the producers in Japan — not assembled from US warehouse stock.
A note on shipping: three pieces, one box, one shipping charge — about 1.5 kg, a single weight-based rate instead of three separate ones.
Details, ingredients & allergens
- In the box: Uneno Katsuobushi Dashi Powder 40g (Kyoto) · Yamaroku Tsuru Bishio 500ml (Shodoshima) · Okamoto Iya Juwari Soba 200g (Tokushima)
- Allergens: soy and wheat (soy sauce) · bonito/fish (dashi) · buckwheat (soba — may contain wheat and yam, shared facility)
- Please note: the set is not gluten-free (the soy sauce contains wheat).
- Origin: Kyoto · Shodoshima · Tokushima, Japan
Producer's story
Uneno has drawn dashi in Kyoto since 1903. Yamaroku still ferments soy sauce for four years in cedar kioke barrels on Shodoshima Island. Okamoto Seimen has made noodles in Tokushima since 1947, and mills this soba from 100% stone-ground buckwheat — no wheat, no salt.
Each full story lives on its own page: Uneno Katsuobushi Dashi, Tsuru Bishio, and Iya Juwari Soba.
How to use this set
Start with the noodles: cook them in plenty of unsalted water for about four minutes, then rinse well in cold water. While they cook, warm the dashi and finish it with a measured pour of Tsuru Bishio — no added salt; the broth and the barrel-aged shoyu do the seasoning. Dip, slurp, repeat. On a cold evening, make it a warm kake bowl instead; any leftover broth is lovely the next day with an egg or simmered greens, and the habit it teaches — deciding flavor with umami instead of the salt shaker — quietly outlasts the box.
Tasting note
The sea-deep umami of the dashi, four years of barrel age in the shoyu, and the plain sweetness of pure buckwheat — three quiet flavors that, layered together, make salt feel unnecessary.
Shipping from Japan
Three pieces, one box, one shipping charge — the set travels together from Japan (about 1.5 kg), so you pay a single weight-based rate rather than three separate ones.
Ships from Japan · Order more, pay less per item