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Uneno Kyoto Maguro Tuna Dashi Powder: Refined Umami 40g
$15.00 USD
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$15.00 USD
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Tuna Bonito, Trimmed of Bitterness — The Most Elegant Dashi Powder You'll Ever Sprinkle.
Highlights
- Made from maguro (tuna) bonito with blood removed — mellow, refined, and aristocratically smooth.
- Comes with a small measuring spoon — precision umami, straight from the jar to your dish.
- Single ingredient, no additives — the purest expression of tuna's natural depth.
Details
- Common Product Name: Maguro Dashi Powder(粉だし・まぐろ)
- Weight: 40g (1.4 oz) — includes small measuring spoon
- Ingredients: Maguro katsuobushi / Tuna bonito flakes (domestic Japan) — single ingredient, no additives
- Allergens: Fish (tuna). 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. The maguro powder represents a particular refinement: tuna bonito processed to remove the blood line (chi-ai), eliminating any bitterness and leaving only the clean, mellow umami that Kyoto's temple kitchens prize above all else. A product almost unknown outside Japan — until now.
- Tasting Profile: Mellow and light with an aristocratic softness — less assertive than katsuobushi, with a clean finish that dissipates gently. Where katsuobushi announces itself boldly, maguro whispers. Ideal for dishes where subtlety matters more than intensity.
- Pairing Suggestions: The ideal finishing powder for chawanmushi (steamed egg custard) and clear soups. Sprinkle over carpaccio or crudo for a Japanese-inflected finish. Stir into light vinaigrettes or yogurt-based dressings. Dust over steamed vegetables or cold tofu. Mix into cream sauces for quiet depth.
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