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founded 1743 Rice Polish 60% ABV 14
Umeshu (梅酒) is made by steeping ume
more textured citrus character
The bright pink ginger common in budget sushi restaurants is dyed with added colouring
Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g Best Served_Neat founded 1743 Rice Polish 60%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
