Highlights

• Made from maguro (tuna) bonito with blood removed — mellow, refined, and aristocratically smooth. The finish prized by Kyoto's kaiseki chefs when a dish calls for subtlety over strength.
• 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.
• Not available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.

Details

• Common Product Name: Maguro Dashi Powder（粉だし・まぐろ） See our guide to dashi.
• 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. 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 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 and kaiseki chefs prize above all else. A product almost unknown outside Japan — until now.

Tasting Notes

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.

Cooking Ideas

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.