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Description
Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500gWild 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
Wild 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 Hakodate's three named shores, prized for a fuller, more robust dashi than the lighter Shiroikuchihama.
- 3-year ageing: concentrates glutamate and reduces the raw seaweed character; the sweet spot without the premium of decade-aged kombu.
- Grade 1 inspected: 1-tōken, the top class under Japan's kombu grading for thickness, colour and width.
- Wild-harvested: tennen ma kombu from the Tsugaru Strait currents, denser than farmed.
How to Use
- Ichiban dashi: cold-soak a 10cm piece in 1L water for 30 to 60 minutes, heat to just below boiling and lift out.
- Noodle broths and hot pots: the bolder character stands up to ramen, udon, shabu-shabu and nabe.
- Niban dashi: re-simmer the used kombu with bonito for a robust second stock.
- Kombu-jime: cure sashimi-grade fish between sheets for a few hours; the aged glutamates transfer readily.
Ma kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the Hakodate coast in southern Hokkaido is its most celebrated ground. Three named shores there have been prized for centuries: Shiroikuchihama, Kurokuchihama and Motomachihama. Kurokuchihama (黒口浜, black-mouth shore) is known for a fuller, stronger dashi than the clearer, more delicate Shiroikuchihama. This kelp is wild-harvested there and aged three years by Tsuku Shin to round out its character.
Learn more: Kombu Dashi (Kelp Stock)
How does Kurokuchihama kombu differ from Shiroikuchihama?
Hakodate's three shores each give ma kombu a distinct character. Shiroikuchihama is known for clarity and elegance, a refined dashi favoured in Kyoto kaiseki. Kurokuchihama sits at the other end: a fuller-bodied, more robust stock with a deeper umami hit and a slightly darker colour. Motomachihama falls between the two. The choice depends on the dish. Kurokuchihama is the better match when the dashi carries heavier preparations, noodle broths, hot pots and braises, where a lighter stock would be lost. Both are exceptional; they are simply tuned differently.
| Type | Ma kombu 真昆布 (true kelp) |
| Brand | Kōmi |
| Producer | Tsuku Shin |
| Harvest Area | 黒口浜 Kurokuchihama, Hakodate, Hokkaido |
| Harvest Method | 天然 Tennen (wild-harvested) |
| Grade | 1等検 (Grade 1 inspected) |
| Ageing | 3 years |
| Net Weight | 500g |
| Best Used As | Rich, full-bodied dashi |
What is Kurokuchihama kombu?
Kurokuchihama (黒口浜) is one of three named kombu shores in the Hakodate region of southern Hokkaido, alongside Shiroikuchihama and Motomachihama. These shores have been recognised for centuries as producing Japan's finest ma kombu. Kurokuchihama is valued for a fuller-bodied, more robust dashi than its neighbours, a stock with deeper umami and a slightly richer colour, well-suited to dishes where the broth needs to carry weight.
Why age kombu for three years?
Ageing kombu in controlled storage reduces moisture and concentrates the glutamate behind umami, while mellowing the raw marine character that can dominate fresh-season kombu. Three years is an excellent period for professional use: long enough to see a real improvement in dashi quality, while staying more accessible in price than kombu aged a decade or more. Many high-end Japanese kitchens use 3-year aged kombu as their everyday dashi kombu.
What is the white powder on the surface of kombu?
The white powdery bloom on dried kombu is mannitol, a natural sugar alcohol that crystallises on the surface as the kelp dries and ages. It is not mould or dirt and should not be washed off, as it adds to the flavour. Wipe the surface lightly with a barely damp cloth before use if needed. Visible mannitol is a sign of good quality; lower-grade or heavily processed kombu often shows less.
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