Reference : NISAE6
Ma kombu is the most appreciated and used kombu in Japan.
It is much milder than the rishiri kombu and is perfect to prepare light dashi broths.
Japanese chefs use it a lot to cover and marinate foie gras with miso, fresh fish fillets, vegetables. Relatively large and thick, of dark brown color, it also suits perfectly to prepare tsukudani.
Our perfect combination : Relatively wide and thick, of dark brown color, it is perfect for making tsukudani.
ASSOCIATION ESAN
ESAN Association was founded by Hakodate seaweed producers and fishermen and the objective of Mr Saito (in charge of sales).
Ma kombu is the most appreciated and used kombu in Japan.
