Uneno is a fourth-generation kombu and katsuobushi company based in Kyoto. They have been delivering premium quality ingredients for dashi soup stock to distinguished restaurants and eateries, selects and processes only top quality natural ingredients such as katsuobushi (smoked and dried bonito – the entire process of making takes about 1 year) and kombu (Japanese kelp) from all over Japan to match each restaurant’s order.
Uneno's katsuobushi is made of premium selected bonito caught by pole-and-line method in the ocean off Kagoshima Prefecture. Each fish goes through detailed labor-intensive process over about 1 year to become katsuobushi.
"I have been using Uneno's katsuobushi over 10 years, because of its refined umami flavor which you can never experience from ordinary katsuobushi. I use it for not only making dashi, but also as a topping for tofu, salad, grilled vegetables, or even toss with pasta. I never run out of their katsuobushi at my home." - Naoko