Ma Kombu Seaweed is a pre-cut, ready-to-use kombu kelp for making dashi stock. It is not only made with excellent quality Ma Kombu kelp from Hokkaido, but also conveniently cut into the …

Ma Kombu (Ma - 真 or ま) - A very popular, glutamate-rich kombu for making full-bodied dashi stock. While it has an excellent taste, it can sometimes produce a cloudy broth, so it is …

Tsukushin, based in Kobe, specialises in producing and offering premium Hokkaido Makombu and traditional Tsukudani. We are committed to delivering exceptional quality kombu to the …

Kombu, Kelp, is a large species of seaweed. Over 95% of Japan’s kombu is caught in Hokkaido. "MAKOMBU" is one of the highest grade kombu and it is good for both making broth and …

Discover Ma Kombu, the "King of Kombu" renowned for its exceptional umami and premium quality. Grown in Hokkaido's nutrient-rich Oyashio Current, Makombu enhances culinary …

It is sustainably farmed and harvested, hand-selected and aged. Because it is full of umami and refined sweetness, Ma Konbu is the best for cooking with, whether it is used in a dashi or for …

Kombu belongs to the brown-algae family harvested on the coasts of Hokkaido, the northern island of the archipelago and in Tohoku, the north-eastern part of the main island of Honshu. …

Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan. Luxury restaurants in Kobe and Kyoto areas are …

Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths. Ma kombu leaves …

真昆布 (山出し昆布） High quality Kombu with soft fiber. Great for curing food (fish, meat, vegetable) and also making Dashi.