Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush 8L catering format: Enough for

8L catering format: Enough for continuous sashimi service

The third generation travelled to study Cognac and Scotch double distillation

more aromatic sweetness with butter and honey notes

so the familiar crispness of apple sits over the deeper

Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush 8L catering format: Enough forThree 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