Ma-Kombu（Grade 1 Dashi Kelp from Hakodate）
Ma-Kombu（Grade 1 Dashi Kelp from Hakodate）
japanese ma kombu kelp hokkaido inside
Japanese ma kombu producer on ship taking Kombu from ocean
Japanese Ma Kombu producer is drying kombu.
japanese hakodate ma kombu map
Load and play video in Gallery viewer, movie about ma kombu by junya okayama
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Ma-Kombu（Grade 1 Dashi Kelp from Hakodate）

When top fine-dining chefs in Japan want kombu for refined dashi, they look for Ma Kombu. Harvested from the cold, mineral-rich waters of Hakodate, Hokkaido, this is the highest grade of Ma Kombu. Elegant sweetness, deep yet polished umami, and exceptional clarity. Its thick, wide leaves extract a smooth, rounded umami without overpowering delicate ingredients. Cold-infuse Ma Kombu into fumet, cream, or beurre blanc to build layered umami without clouding the sauce. It also works beautifully as a pre-seasoning tool. Steep in warm milk for custards or fold kombu-infused butter into finishing sauces to add depth. 

Kelp (Ma Kombu)

Net Wt. 3.5 oz (100g), Net Wt. 17.6 oz (500g)

Rehydrate to fold into pasta or salads. One sheet expands up to 20 times in volume when rehydrated. You can also add it into soups and broths as is, or cut the sheet into small pieces and fry for edible garnish.

*Soak for 3–5 min for a firmer texture, and 10 min for a softer texture.

Store in a cool, dry place away from direct sunlight.