Uneno (ODASHI)

Uneno started in 1903 in Shiga as a rice and dry-goods business, where the everyday trade of kombu, shiitake, and dried fish naturally led to a deep relationship with umami and dashi ingredients.

In the second generation, the company expanded to Kyoto and put tremendous effort into processing katsuobushi shavings, aiming to serve the needs of temples and shrines — work that helped establish its foundation as a specialist.

The third generation developed new products to fit changing home kitchens, including early work on dashi packs and "Kyoto-style" dashi products, while maintaining respect for traditional methods.

Today, the fourth generation continues wholesale supply for professional kitchens and cultural institutions, while also strengthening direct-to-consumer offerings. The company also supports business customers with product proposals and custom development, and it highlights long experience with school meal programs as part of its expertise.

At the factory, product making is led by young craftspeople mainly in their 30s, and mastering the cutting and shaving techniques can take around a decade. Handwork and careful, time-consuming processes are treated as the norm in Uneno's production culture.

As a place to experience dashi, Uneno renewed its main shop in June 2016 with the concept "ODAIDOKO," imagined as a space where people connect — like dashi that ties flavors together. The shop offers tastings and workshops. In December 2021, it also opened "ALLOUNENO," a store for additive-free dashi and prepared foods, built around the idea of an "energy stand for the heart and stomach," supporting everyday meals with care.

Founded in 1903 — four generations of dashi craftsmanship

Uneno began in 1903 as a rice and dry-goods shop in Shiga, later expanding to Kyoto and dedicating itself to producing katsuobushi shavings. Over four generations, it has continued to refine its approach while adapting its products to modern kitchens.

Additive-free approach: let ingredients do the work

Uneno's guiding idea is simple: don't add unnecessary extras. By focusing on carefully selected ingredients and traditional production methods, its dashi is meant to enhance a dish without stealing the spotlight.

"Jin" dashi packs: authentic flavor with a 5-minute simmer

A signature lineup is the "Jin" dashi packs. For example, the Gold pack combines tuna flakes and Rausu kelp, and can be prepared by simmering for about 5 minutes after the water comes to a boil — an easy way to bring depth to everyday cooking.

Liquid dashi seasonings designed to blend in as everyday condiments

In its liquid dashi collection, Uneno emphasizes the strengths of natural dashi. One example is its ponzu concept: using 100% natural citrus juice and seasoning it with a richly concentrated dashi so the flavor stands up to the fruit while remaining balanced.