Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 500g
Wild Kurokuchihama kombu, aged three years, for kitchens that run dashi daily.
黒口浜天然真昆布 (Kurokuchihama wild ma kombu), labelled 3年熟成 (aged three years) and 1等検 (Grade 1 inspected), packed by Tsuku Shin (佃真) for the Kōmi range. The black-mouth shore gives a bolder, fuller dashi than its paler neighbour, and three years of ageing settles the raw marine edge. The 500g catering pack.
More from the Kōmi kombu range: the same kombu in a 50g pack, 10-Year Aged White Bay Ma Kombu (500g) and Ma Kombu, A Grade (500g).
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) on the label: wild kelp, not rope-farmed.
How to Use
- Ichiban dashi: cold-soak a 10cm piece in 1L water for 30 to 60 minutes, heat to just below boiling and lift out.
- Noodle broths and hot pots: the bolder character stands up to ramen, udon, shabu-shabu and nabe.
- Niban dashi: re-simmer the used kombu with bonito for a fuller second stock.
- Kombu-jime: cure sashimi-grade fish between softened sheets for a few hours.
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 clearer Shiroikuchihama.
Learn more: What is Kombu?
How does Kurokuchihama kombu differ from Shiroikuchihama?
Each named shore gives ma kombu a different character. Shiroikuchihama is known for clarity and elegance, a refined, pale dashi. Kurokuchihama sits at the other end: a fuller-bodied stock with a deeper savoury hit and a slightly darker colour. The choice depends on the dish. Kurokuchihama is the better match when the dashi carries heavier food, such as noodle broths, hot pots and braises, where a lighter stock would be lost. Both are top-grade kelp; they are simply tuned differently.
| Type | Ma kombu 真昆布 (true kelp) |
| Brand | Kōmi |
| Producer | Tsuku Shin 佃真 |
| Harvest Area | 黒口浜 Kurokuchihama, 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 | 500g clear bag |
| Best Used As | Rich, full-bodied dashi |
What is Kurokuchihama kombu?
Kurokuchihama (黒口浜, black-mouth shore) is one of the named ma kombu shores on the Donan coast of southern Hokkaido, alongside Shiroikuchihama and Motomachihama. Kombu from each shore is graded separately. Kurokuchihama is valued for a fuller-bodied dashi with deeper savouriness and a slightly richer colour, well suited to dishes where the broth needs to carry weight.
Why age kombu?
Ageing dried kombu in storage lets it dry further and softens the raw marine character that can dominate fresh-season kelp. The result is a cleaner, rounder dashi. Three years is a practical middle ground for professional kitchens: a clear step up from fresh-season kombu, at a lower cost than kelp aged for a decade.
What is the white powder on the surface of kombu?
The white bloom on dried kombu is mannitol, a natural sugar alcohol that crystallises on the surface as the kelp dries. It is not mould or dirt and adds to the flavour, so do not wash it off. If needed, wipe the surface lightly with a barely damp cloth before use.
SKU : K0219