TSUKUSHIN perpetuates over 170 years of kombu tradition and is dedicated to promoting Ma Kombu, considered the "king of kombu". Established in Kobe since 1960, the company produces notably high-quality tsukudani using artisanal expertise, while promoting sustainable harvesting.
Ma Kombu grows in the cold waters of southern Hokkaidō and is particularly sought after for dashi preparation thanks to its subtle umami, sweetness and natural richness in minerals and glutamic acid. Highly regarded by great Japanese chefs, it is one of the essential ingredients of Japanese gastronomy.
Among the most prestigious grades is Kenjo Kombu, or "imperial tribute kombu", once offered to the Imperial Court and the shogunate. Sourced from the finest harvests of Shirokuchi-hama, it is today extremely rare due to the cessation of natural harvesting in this area, making it an exceptional product sought after by connoisseurs.
