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Description
Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50gThree 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
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 Kōmi kombu range: white kombu, ma kombu, A grade, classic kombu (1kg), 10-year aged white bay and salted shio-kombu.
Why Chefs Choose This
- Black Bay character: Kurokuchihama kombu gives a fuller, richer dashi than the clearer Shiroikuchihama.
- 3-year ageing: settles the raw marine note and concentrates umami over fresh-season kombu.
- Grade 1 inspected: 1-tōken, the top class of Japan's kombu grading.
- Wild-harvested: tennen ma kombu from the Donan coast, denser than farmed.
How to Use
- Ichiban dashi: cold-soak a piece in cold water, then warm to just below boiling and lift out.
- Robust broths: a rich base for ramen, nabe and oden where the dashi needs body.
- Niban dashi: re-simmer the used kombu with bonito for a second stock.
- Kombu-jime: press white fish between sheets to cure, firming the flesh and lending umami.
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 lighter 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)
What does Black Bay kombu taste like?
Richer and rounder than Shiroikuchihama. The dashi carries deep umami with a slightly stronger marine note and a fuller body, while three years of ageing smooths the raw edge that fresh kombu can show. It reads as savoury and substantial rather than delicate, which is why it suits stocks that need to stand up to other flavours, ramen, nabe and braises, as much as a clear soup.
| 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 | 50g |
| Best Used As | Rich, full-bodied dashi |
What is the difference between Kurokuchihama and Shiroikuchihama kombu?
Both are named ma kombu shores at Hakodate. Shiroikuchihama (white-mouth shore) is prized for the clearest, most elegant dashi and is the classic choice for Kyoto kaiseki. Kurokuchihama (black-mouth shore) gives a fuller, richer, more robust dashi. Neither is better; they suit different jobs. Reach for Shiroikuchihama when clarity is everything, and Kurokuchihama when you want a stock with more body and depth.
How much kombu do I need per litre of dashi?
A common starting point is around 10g of kombu per litre of water, scaling up for a stronger stock. This 50g pack therefore makes roughly five litres of standard dashi, enough to try the kelp properly before moving to the 500g catering pack. Cold extraction overnight gives the cleanest result; do not let the kombu boil hard, which turns the stock cloudy and bitter.
How should I store aged kombu?
Keep it sealed in a cool, dry, dark place. Dried kombu keeps for a long time as long as it stays dry, so reseal the pack after each use to keep moisture out. The fine white bloom that can appear on the surface is natural mannitol, a source of sweetness and umami, not a fault, so do not wipe it all away before use.
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