The Soul of Kyoto's Finest Kitchens — 120 Years of Dashi Craft, Bottled.

Highlights

• Founded in 1903, four generations of Kyoto craft — trusted by temples, shrines, and the city's finest ryokan kitchens.
• Unfiltered maguro bonito and Rausu kombu dashi: richer umami, deeper color than filtered versions.
• All-domestic Japanese ingredients — no chemical seasonings, no additives, no MSG.

Details

• Common Product Name: Kyoto Shiro Dashi — White Dashi Concentrate（京のしろだし）
• Volume: 280ml (9.5 fl oz) — 10x concentrate
• Ingredients: Wheat-brewed seasoning (contains wheat), Dashi (maguro bonito flakes, aged maguro bonito, kombu, dried shiitake), Salt, Rice vinegar, Mirin — all domestic Japanese ingredients, no additives, no chemical seasonings
• Allergens: Contains wheat. Not gluten-free.
• Best Before Date: 8 months from production date (refrigerate after opening)
• Storage: Cool, dark place. Refrigerate after opening and use promptly.
• 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: Uneno was founded in 1903 in Shiga Prefecture as a rice and dry goods merchant. The second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples and shrines. The third generation pioneered dashi packs and concentrated liquid dashi. Today, the fourth generation continues that lineage — supplying Kyoto's finest ryokan and kaiseki restaurants while bringing the same craft to home kitchens worldwide. Their philosophy: not simply preserving tradition, but understanding it deeply and reimagining it for a changing world — while never compromising on additive-free, all-domestic ingredients and traditional methods.
• Tasting Profile: Pale gold with warm amber undertones — noticeably deeper in color than filtered shiro dashi, because Uneno deliberately skips filtration to preserve every last molecule of umami. The maguro bonito delivers a round, mellow umami base; Rausu kombu adds sweetness and body; dried shiitake contributes an earthy depth that lingers. Restrained and elegant in the Kyoto tradition — nothing sharp, nothing heavy.
• Pairing Suggestions: Dilute 1:10 with water for chawanmushi, clear soups, and ochazuke. Use at 1:7 for udon, soba, and nabe hot pot. Use at 1:5 for takikomi gohan and braised vegetables. Use undiluted as a finishing seasoning for tamagoyaki or as a dressing base. One bottle, endless applications.

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