Uneno Rishiri Kombu Dashi Powder from Kyoto
$17.00
Sale price
$17.00
Regular price
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Uneno Rishiri Kombu Dashi Powder from Kyoto
$17.00
Sale price
$17.00
Regular price
Holiday break: orders placed now will ship one by one, in the order received, beginning December 8.
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Uneno is moving to new packaging from November 2026, so the package you receive may look different from the photos.
Kombu from Rishiri Island, ground to a fine powder — kombu dashi from a spoonful, with nothing to soak or strain.
Uneno, a Kyoto dashi house founded in 1903, makes this powder from kombu alone. A small spoon comes in the package, so it can live by the stove or on the table.
Highlights
- One ingredient: kombu from Rishiri Island, off the northern tip of Hokkaido. Nothing added.
- Uneno's buyers travel to Rishiri themselves and source the kombu alongside the fishermen and processors.
- Fish-free, so it is the dashi to reach for in plant-based cooking.
- Not available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.
Details, ingredients & allergens
- Common Product Name: Kombu Dashi Powder（粉だし・昆布） See our guide to dashi.
- Weight: 50g (1.8 oz)
- Ingredients: Kombu (Rishiri Island, Hokkaido, Japan)
- Allergens: None — kombu is the only ingredient.
- Shelf life: 1 year from the production date (unopened). Refrigerate after opening.
- Storage: Keep away from direct sunlight at room temperature until opened. See our full storage guide.
- Packaging: New packaging from November 2026 — it may differ from the photos.
- Producer Name: Uneno Co., Ltd.（うね乃株式会社, Est. 1903）
- Origin: Kyoto City, Kyoto
Producer's story
Uneno began in 1903 as a rice and dry-goods shop in Shiga. The second generation moved to Kyoto and devoted itself to shaving katsuobushi; the third created some of the first dashi packs. Today the fourth generation supplies Kyoto restaurants, temples and shrines, and home cooks. The full story lives on the Kyoto Shiro Dashi page.
Flavor profile
Clean and gentle, with the quiet sweetness of kombu. It rounds out a dish rather than standing out in it.
Cooking ideas
Stir it into miso soup in place of a pot of dashi. Toss blanched spinach with a pinch and a few drops of soy sauce for ohitashi. Season a vegetable stir-fry with it at the end. Away from Japanese food, add a pinch to a vegetable soup or a grain bowl, or scatter it over roasted vegetables.
Read the full story in A Journey to Kyoto.
Read the full story in The Kombu Road.
Cook it in our Ochazuke — A Bowl for the End of the Day.
Cook it in our Spinach Goma-ae — a pinch in place of the shiro-dashi, which keeps it plant-based.
It is the broth in our Vegan Miso Ramen — stirred straight into the water, no steeping.
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