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梅七味ごま
The third generation travelled to study Cognac and Scotch double distillation
more aromatic sweetness with butter and honey notes
expect slight variation in the glaze and surface from cup to cup
Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush 梅七味ごまThree year aged wild kombu from Hakodate's Black Bay shore. Kurokuchihama, the "black mouth" shore at Hakodate, gives a bolder, richer ma kombu than its paler neighbour. This is wild harvested, Grade 1, and aged three years to deepen the umami and settle the raw edge. A 50g pack to try before you commit to the kilo. Cooking at volume? The same kombu comes in a 500g catering pack. More from the Kmi kombu range: white kombu, ma kombu, A grade, classic
US$ 153.99
US$ 43.00
