Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai bright and sweet

bright and sweet

A 20L container like this one holds a full batch at a steady temperature for the length of a normal service

Use as a base for dressings and marinades

The soft bristles are gentle enough to avoid damaging delicate foods

Ayo Adeyemi at Akoko and Jean Delport at Interlude

Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai bright and sweetDecade aged wild kombu from Hakodate's most prestigious shore. Ma kombu () is the benchmark kelp of Japanese cooking, and this sits at the top of it. Tsuku Shin's Shiroikuchihama ma kombu is wild harvested from one of the three elite kombu shores at Hakodate, graded 1 tken, then aged a full decade. The ageing rounds off the raw marine edge and concentrates the umami, giving a dashi of rare clarity. 500g. More from the Kmi kombu range: ma kombu, A