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 soups.

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 (dashi) and to make simmered seaweed (tsukudani). It contains a lot of glutamic acids, which act as a flavour enhancer and has many health benefits.

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 creations with its rich flavour, superior texture and unique heritage.

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 generally not favoured for making clear soups.

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 flavor is easily drawn out when making dashi. Rishiri-kombu. Harvested from islands at the very top of Japan, rishiri-kombu is often considered the best kombu for dashi.

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 constantly praising it. Its aromatic notes are powerful, rich, the flavor balanced and elegant.

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 world's top chefs while preserving its heritage and environmental value.

Mar 24, 2025 · Ma-Kombu – Considered the most popular type of kombu, this thick and leathery variety has a subtle sweetness and is often used to make dashi (Japanese soup stock). Rishiri Kombu – Known for its thin but sturdy texture, this kombu yields a strong and aromatic flavor. It’s popular in dishes such as yudofu.