Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g
Three-year aged wild kombu from Kurokuchihama. A 50g pack to try before the catering size.
The label reads 北海道道南産 黒口浜 天然真昆布: wild ma kombu from Kurokuchihama on the Donan coast of southern Hokkaido, aged three years (3年熟成) and Grade 1 inspected (1等検), packed by Tsuku Shin (佃真) for the Kōmi range. The black-mouth shore gives a bolder, richer dashi than its paler neighbour. 50g vacuum pack.
More from the Kōmi kombu range: the same kombu in a 500g catering pack, 10-Year Aged White Bay Ma Kombu (500g) and Salted Shio-Kombu (50g).
Why Chefs Choose This
- Kurokuchihama origin: the black-mouth shore, known for a fuller, richer dashi.
- Three-year ageing: stated on the label; settles the raw seaweed note.
- Grade 1 inspected: 1等検, the top class of Japan's kombu inspection.
- Wild-harvested: 天然 (tennen) ma kombu from the Donan coast, not rope-farmed.
How to Use
- Basic kombu dashi: the label suggests one to two pieces per litre of water; soak, then warm to just below boiling and lift out.
- Fuller broths: a rich base for ramen, nabe and oden where the dashi needs body.
- Niban dashi: re-simmer the used kombu with bonito for a second stock.
- Kombu-jime: press white fish between softened sheets to cure, firming the flesh.
Ma kombu (真昆布, true kelp) is the benchmark kelp for dashi, and the coast of Donan in southern Hokkaido, around Hakodate, is its classic ground. Three named shores there are graded separately: Shiroikuchihama (白口浜, white-mouth shore), Kurokuchihama (黒口浜, black-mouth shore) and Motomachihama. It was kombu dashi that led the chemist Kikunae Ikeda to isolate glutamate in 1908 and name the taste umami. Kurokuchihama is known for a fuller, stronger dashi than the lighter Shiroikuchihama.
Learn more: What is Kombu?
What does Black Bay kombu taste like?
Richer and rounder than Shiroikuchihama. The dashi carries a deep savouriness with a slightly stronger marine note and a fuller body, while three years of ageing smooths the raw edge that fresh kombu can show. It reads as savoury and substantial rather than delicate, which is why it suits stocks that need to stand up to other flavours, ramen, nabe and braises, as much as a clear soup.
| Type | Ma kombu 真昆布 (true kelp) |
| Brand | Kōmi |
| Producer | Tsuku Shin 佃真 |
| Harvest Area | 黒口浜 Kurokuchihama, Donan, Hokkaido |
| Harvest Method | 天然 Tennen (wild) |
| Grade | 1等検 (Grade 1 inspected) |
| Ageing | 3 years (熟成) |
| Origin | Hokkaido, Japan |
| Net Weight / Format | 50g vacuum pack |
| Best Used As | Rich, full-bodied dashi |
What is the difference between Kurokuchihama and Shiroikuchihama kombu?
Both are named ma kombu shores in southern Hokkaido. Shiroikuchihama (white-mouth shore) is prized for the clearest, most elegant dashi. Kurokuchihama (black-mouth shore) gives a fuller, richer stock. Neither is better; they suit different jobs. Reach for Shiroikuchihama when clarity is everything, and Kurokuchihama when you want a stock with more body and depth.
How much kombu do I need per litre of dashi?
The label suggests one to two pieces of this kombu per litre of water as a guide for basic kombu dashi. Use more for a stronger stock. Cold extraction, soaking for an hour or overnight in the fridge, gives the cleanest result. Do not let the kombu boil hard, which makes the stock cloudy and slimy.
How should I store aged kombu?
Keep it sealed in a cool, dry, dark place. Dried kombu keeps for a long time as long as it stays dry, so reseal the pack after each use to keep moisture out. The fine white bloom that can appear on the surface is natural mannitol, a source of sweetness, not a fault, so do not wipe it all away before use.
SKU : K0751