Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush which keeps the fresh

which keeps the fresh

so the familiar crispness of apple sits over the deeper

The third generation travelled to study Cognac and Scotch double distillation

8L catering format: Enough for continuous sashimi service

梅七味ごま

Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush which keeps the freshThree 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