Bonito and kombu are the foundation of Japanese cooking. This combination — smoked katsuobushi and Rishiri Kombu — creates the clean, layered broth at the center of miso soup, suimono, ramen, udon, and any preparation where the dashi itself carries the dish.
The bonito component is not simply dried fish. Individual fillets vary by catch date, harvest region, and fish quality — each producing a different character of aroma and depth. The skill in making a consistent dashi pack lies in grading and blending those fillets with precision, so that every sachet delivers the same result. The smoked aroma of properly processed katsuobushi is maximized; there is no shortcut to that flavor.
Rishiri Kombu, harvested from the cold waters off Rishiri Island in northern Hokkaido, is regarded as one of Japan’s most refined kombu varieties. It produces a clear, delicate broth — the kombu of choice for Kyoto cuisine and any preparation where visual clarity and delicacy matter more than body. Blended with the bonito, it provides the mineral-sweet backbone that balances smoke, sweetness, and depth.
Ayako, Umami Curator at The House of Umami, visited the production facility in Niigata and watched the bonito and kombu dashi process firsthand — the selection and grading of bonito fillets by catch date, harvest region, and fish quality; the careful blending that ensures consistent flavor across every batch; and the precision at each stage of production. She came back with a clear sense of what separates this dashi from anything she could source elsewhere. Carrying it is her answer to that conviction.
The sachet simmers whole for a clear, full-bodied dashi in just 3 minutes. Or tear it open and use the contents directly — as a dry seasoning for rice dishes, as a finishing powder for soups and sauces, or as a seasoning rub before grilling.
No chemical seasonings or preservatives added.
Contains: soy, wheat (soy sauce).
