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The bright pink ginger common in budget sushi restaurants is dyed with added colouring
more textured citrus character
not just yakisoba
About Oyama
Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g Best Served_Neat The bright pink ginger commonWild 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
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