Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai The soft bristles are gentle

The soft bristles are gentle enough to avoid damaging delicate foods

so reseal the pack tightly or decant working amounts into an airtight container and always use a dry spoon

bright and sweet

Ayo Adeyemi at Akoko and Jean Delport at Interlude

A 20L container like this one holds a full batch at a steady temperature for the length of a normal service

Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g cf-vendor-saikai The soft bristles are gentleDecade 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