Highlights

• 100% wild Rishiri Island kombu — single ingredient, no additives, naturally vegan and gluten-free.
• Rishiri kombu: Japan's most prized variety, known for a clear, delicate, mineral-rich broth.
• The preferred kombu of Kyoto's kaiseki kitchens for over a century — chosen for its clear, refined broth that lets every other ingredient speak.
• Not available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.

Details

• Common Product Name: Kombu Dashi Powder（粉だし・昆布） See our guide to dashi.
• Weight: 50g (1.8 oz)
• Ingredients: Rishiri kombu / Rishiri Island kelp (Hokkaido, Japan) — single ingredient, no additives
• Allergens: None. Naturally vegan. Gluten-free. Fish-free.
• Best Before Date: 12 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

When Uneno's second generation moved to Kyoto and devoted themselves to dashi, they understood that kombu was the foundation of everything. Their philosophy has always been to use only carefully selected, natural domestic ingredients. Rishiri kombu, grown in the cold, mineral-rich waters off Hokkaido's northernmost island, is the finest variety available — the choice of Kyoto's most demanding temple and kaiseki kitchens for centuries.

Tasting Notes

Gentle, mineral, and clean — with a natural sweetness and body that katsuobushi-based powders cannot replicate. The glutamate in kombu delivers a round, sustained umami that supports other flavors without competing with them. Notably delicate and transparent in flavor.

Cooking Ideas

The essential powder for plant-based and vegan cooking — stir into vegetable soups, grain dishes, or legume stews for instant depth. Sprinkle over steamed vegetables, avocado toast, or hummus. Mix into salad dressings or grain bowls. Add to pasta water for a subtle mineral backbone. Pairs beautifully with the katsuobushi powder for an at-home awase dashi — combine the two for a complete Japanese soup stock.