{"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":47.0,"currency_code":"USD","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\/products\/uneno-dashi-trio-from-kyoto","provider":"CookGood.JP","version":"1.0","type":"link"}