{"product_id":"komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g","title":"Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThree-year aged wild kombu from Hakodate's Black Bay shore.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKurokuchihama, 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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.9rem;\"\u003eCooking at volume? The same kombu comes in a \u003ca href=\"\/products\/tsuku-shin-3-year-aged-ma-kombu-kurokuchihama-500g\" style=\"text-decoration: underline;\"\u003e500g catering pack\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBlack Bay character:\u003c\/strong\u003e Kurokuchihama kombu gives a fuller, richer dashi than the clearer Shiroikuchihama.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e3-year ageing:\u003c\/strong\u003e settles the raw marine note and concentrates umami over fresh-season kombu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class of Japan's kombu grading.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen ma kombu from the Donan coast, denser than farmed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a piece in cold water, then warm to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRobust broths:\u003c\/strong\u003e a rich base for ramen, nabe and oden where the dashi needs body.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press white fish between sheets to cure, firming the flesh and lending umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the Hakodate coast in southern Hokkaido is its most celebrated ground. Three named shores there have been prized for centuries: Shiroikuchihama, Kurokuchihama and Motomachihama. Kurokuchihama (黒口浜, black-mouth shore) is known for a fuller, stronger dashi than the lighter Shiroikuchihama. This kelp is wild-harvested there and aged three years by Tsuku Shin to round out its character.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Black Bay kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRicher and rounder than Shiroikuchihama. The dashi carries deep umami 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.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e黒口浜 Kurokuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRich, full-bodied dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between Kurokuchihama and Shiroikuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBoth are named ma kombu shores at Hakodate. Shiroikuchihama (white-mouth shore) is prized for the clearest, most elegant dashi and is the classic choice for Kyoto kaiseki. Kurokuchihama (black-mouth shore) gives a fuller, richer, more robust dashi. 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.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much kombu do I need per litre of dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA common starting point is around 10g of kombu per litre of water, scaling up for a stronger stock. This 50g pack therefore makes roughly five litres of standard dashi, enough to try the kelp properly before moving to the 500g catering pack. Cold extraction overnight gives the cleanest result; do not let the kombu boil hard, which turns the stock cloudy and bitter.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store aged kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep 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 and umami, not a fault, so do not wipe it all away before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754818183549,"sku":"K0751","price":19.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K0751.jpg?v=1769700636","url":"https:\/\/www.sushisushi.co.uk\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g","provider":"SushiSushi","version":"1.0","type":"link"}