{"product_id":"komi-ma-kombu-a-grade-hokkaido-kelp-500g","title":"Kōmi, Ma Kombu, A Grade (Hokkaido Kelp), 500g","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;\"\u003eThe kelp professional dashi is built on.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eMa kombu is the benchmark kelp for clear, refined dashi. Thick, broad fronds from the cold waters off Hokkaido give a clean, sweet stock with deep umami and no cloudiness. A-grade selection, 500g.\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-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, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black 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 Operators 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\u003eClarity:\u003c\/strong\u003e yields a clear, refined dashi without bitterness or murk.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDepth:\u003c\/strong\u003e high natural glutamate gives a long, savoury finish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A-grade selection, thick broad fronds, consistent batch to batch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eControl:\u003c\/strong\u003e cold-water extraction lets you dial strength to the dish.\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\u003eClassic:\u003c\/strong\u003e cold-steep then warm below boiling for ichiban dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock:\u003c\/strong\u003e base for clear soups, nimono and donabe rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e add a strip to risotto or a vegetable braise for savoury depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSecond use:\u003c\/strong\u003e simmer spent kombu for niban dashi, or chop into tsukudani.\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, ma konbu, \"true kelp\") is regarded as the top grade of Japanese kelp, harvested from the cold seas of southern Hokkaido around Hakodate. Kansai kitchens prize it for a clear, refined dashi, where the thick fronds give sweetness and umami without heavy colour. Glutamate, the compound behind savoury taste, was first identified in kombu dashi by the chemist Kikunae Ikeda in 1908.\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 ma kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eOn its own, ma kombu dashi is clean and faintly sweet, with a rounded savoury weight that sits under everything you add to it. Less briny than wakame, less smoky than a katsuo stock, it reads as pure umami with a long finish. The thick A-grade fronds give a fuller, sweeter extraction than thinner cooking kombu, which is why Kansai chefs reach for it when the dashi itself is on show.\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;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA grade\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;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (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;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\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;\"\u003eClear dashi base\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 ma kombu and other kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMa kombu is the highest-grade kelp, thick and broad, giving a clear and refined dashi with a sweeter, rounder umami. Other grades such as rishiri or hidaka give a sharper or more rustic stock and suit everyday cooking. Use ma kombu when the dashi is the centre of the dish, a clear soup or a delicate simmer, and a cheaper grade when it is a background note.\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;\"\u003eWhat temperature should I extract kombu at?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFor the cleanest result, steep the kombu in cold water for several hours or overnight, then warm it slowly and lift it out just before the water boils, at around 60 to 80 degrees. Boiling kombu turns the stock cloudy and can draw out a slick, bitter edge. Low and slow keeps the dashi clear and sweet.\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 ma kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry, dark place. Kombu is dried for long keeping, so it holds well as long as it stays dry. Reseal after opening to keep moisture out. A faint white powder on the surface is natural; it is mannitol, a source of the sweetness and umami, and 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":42059761549564,"sku":"S0045","price":45.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-572.jpg?v=1751619780","url":"https:\/\/www.sushisushi.co.uk\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g","provider":"SushiSushi","version":"1.0","type":"link"}