Uneno Dashi Trio from Kyoto
$47.00
Sale price
$47.00
Regular price
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Uneno Dashi Trio from Kyoto
$47.00
Sale price
$47.00
Regular price
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Three seas, one spoon — Japan's umami, mapped in three packets of pure dashi.
Uneno 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.
Highlights
- Three complete dashi in one box — Rishiri kombu, Satsuma katsuobushi, and rare maguro powder.
- Each packet is one ingredient, no additives: whisk a spoonful into hot water and the broth is done.
- A tasting course in umami — from the kelp's quiet depth to bonito's smoke to maguro's clean elegance.
- Not available through major retailers — sourced directly from Uneno in Kyoto.
A 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.
Details, ingredients & allergens
- In the box: Rishiri Kombu Dashi Powder 50g · Katsuobushi Dashi Powder 40g · Maguro Dashi Powder 40g
- Ingredients: Rishiri kombu (Hokkaido) / katsuobushi bonito flakes (Satsuma, Kagoshima) / maguro tuna bushi (Japan) — each packet a single ingredient, no additives.
- Allergens: fish (bonito, tuna). The kombu packet is seaweed only.
- Origin: blended and packed by Uneno in Kyoto
Producer's story
Uneno 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.
The full story of Uneno lives on the Shiro Dashi page, and each powder has its own: Rishiri Kombu, Katsuobushi, Maguro.
How to use this set
Start 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.
Tasting note
Kombu 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.
Shipping from Japan
Three 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.
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