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so reseal the pack tightly or decant working amounts into an airtight container and always use a dry spoon
slightly fruity profile suits sushi
The soft bristles are gentle enough to avoid damaging delicate foods
It is a concentrated stock
no flavour enhancers
Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai so reseal the pack tightlyDecade aged wild kombu from Hakodate's most prestigious shore. Ma kombu () is the benchmark kelp of Japanese cooking, and this sits at the top of it. Tsuku Shin's Shiroikuchihama ma kombu is wild harvested from one of the three elite kombu shores at Hakodate, graded 1 tken, then aged a full decade. The ageing rounds off the raw marine edge and concentrates the umami, giving a dashi of rare clarity. 500g. More from the Kmi kombu range: ma kombu, A
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