Ma kombu from Hokkaido is known to produce beautiful clear dashi stock with substantial umami and elegant sweetness, which makes it ideal for dishes like nabe hot pots, soups, and noodle …

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 …

Nov 17, 2021 · Kombu (Japanese: 昆布) is an edible sea vegetable belonging to the brown algae family. This ingredient is used extensively in Japanese cuisines, especially in soup stock …

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 …

Jun 14, 2023 · Kombu—also called kelp, haidai and dashima—is a thick flat seaweed belonging to the brown algae family. The Japanese use kombu by steeping it in water to extract the natural …

Jul 3, 2023 · Kombu, also known as “ma kombu” in Japan, refers to Laminaria japonica (previously Saccharina japonica) – a brown seaweed species in the kelp family. It is native to …

A commercially important species, S. japonica is also called ma-konbu (真昆布) in Japanese, dasima (다시마) in Korean and hǎidài (海带) in Chinese. [3] Large harvests are produced by …

Major Kombu varieties. Ma-kombu. Also known as yamadashi kombu, this variety has light brown, wedge-shaped fronds. Rausu-kombu. The wide, thin fronds of rausu-kombu ensure that its …