Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai Use as a base for

Use as a base for dressings and marinades

Ayo Adeyemi at Akoko and Jean Delport at Interlude

the phantom rice

over ice or chilled neat

Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai Use as a base forDecade aged wild kombu from Hakodate's most prestigious shore. Ma kombu () is the benchmark kelp of Japanese cooking, and this sits at the top of it. Tsuku Shin's Shiroikuchihama ma kombu is wild harvested from one of the three elite kombu shores at Hakodate, graded 1 tken, then aged a full decade. The ageing rounds off the raw marine edge and concentrates the umami, giving a dashi of rare clarity. 500g. More from the Kmi kombu range: ma kombu, A