Highlights

• Founded in 1903, four generations of Kyoto craft — trusted by temples, shrines, and the city's finest ryōtei and kaiseki restaurant 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.
• Not available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.

Details

• Common Product Name: Kyoto Shiro Dashi — White Dashi Concentrate（京のしろだし） See our guide to dashi.
• 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. 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

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 ryōtei 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 Notes

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.

Cooking Ideas

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. Beyond Japanese cooking: stir a tablespoon into risotto in place of salt for a subtle umami base that Italian food lovers immediately recognize as something different. Use undiluted as a glaze for roasted root vegetables, or whisk into butter for a finishing sauce that needs no explanation.