Highlights

• Single ingredient: 100% Satsuma katsuobushi (bonito) — no additives, no salt, no MSG.
• Sprinkle directly onto any dish — no brewing, no straining, no equipment needed.
• Made 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.
• Not available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.

Details

• Common Product Name: Katsuobushi Dashi Powder（粉だし・かつお） See our guide to dashi.
• Weight: 40g (1.4 oz) — includes small measuring spoon
• Ingredients: Katsuobushi / Bonito flakes (Satsuma, Kagoshima Prefecture, Japan) — single ingredient, no additives
• Allergens: Fish (bonito). Gluten-free. No wheat, no soy.
• Best Before Date: 6 months from production date (unopened)
• Storage: Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. See our full storage guide.
• Producer Name: Uneno Co., Ltd.（うね乃株式会社, Est. 1903）
• Origin: Kyoto City, Kyoto

Producer's Story

Founded 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.

Tasting Notes

Pure, 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.

Cooking Ideas

Sprinkle 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.