Satsuma Bonito, Ground by Hand in Kyoto — The Easiest Umami Upgrade You'll Ever Make.

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, trusted by temples and restaurants.

Details

• Common Product Name: Katsuobushi Dashi Powder（粉だし・かつお）
• 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.
• Producer Name: Uneno Co., Ltd.（うね乃株式会社, Est. 1903）
• Producer Location: Kyoto City, Kyoto Prefecture, Japan

Information

• 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 and shrines. 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 Profile: 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.
• Pairing Suggestions: 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.

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