Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g Best Served_Neat The tamari base gives it

The tamari base gives it a rounder

Umeshu (梅酒) is made by steeping ume

more textured citrus character

Their white dashi uses carefully selected ingredients like organic white soy sauce

Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g Best Served_Neat The tamari base gives itWild Hakodate kombu, aged three years for professional dashi. Kurokuchihama, the "black mouth" shore at Hakodate, gives a bolder, fuller ma kombu than its paler neighbour. This is wild harvested, Grade 1, and aged three years to concentrate the umami and settle the raw marine edge. The 500g catering pack for kitchens that run dashi daily. Want to try it first? The same kombu comes in a 50g pack. Why Chefs Choose This Kurokuchihama origin: one of