Ma Kombu is a premium variety of Japanese kelp, prized for its naturally rich umami flavour and exceptional ability to create deeply savoury stocks and broths. Traditionally harvested in Nankai, Northern Hokkaido, it is considered one of the finest varieties of kombu, particularly valued in Japanese cuisine for making high-quality dashi.
The strips are approximately 30cm long, making them ideal for adding depth to soups and stews, or incorporating into a variety of dishes. When soaked, the kombu softens and releases its distinctive savoury flavour, bringing a wonderful depth of umami to your cooking.
Ma Kombu is particularly well suited to making clear, delicate dashi, where its clean, rounded flavour can really shine. It can also be simmered with vegetables, beans and other ingredients to add natural savouriness.
How to Rehydrate
Wipe the kombu gently with a damp cloth to remove any surface dust. Avoid washing it under running water, as this can remove some of its natural umami compounds and flavour.
Place the strips in a bowl of cold water and leave to soak for approximately 30–60 minutes, or until softened.
Once rehydrated, use the kombu in your chosen recipe. For dashi, you can gently heat the soaking water with the kombu to extract its flavour, removing the kombu just before the water reaches a boil.
Tip: For an especially flavourful dashi, soak the kombu in cold water in the refrigerator overnight.
Store in a cool, dry place away from direct sunlight and moisture. Once opened, reseal the packaging or transfer to an airtight container to maintain freshness and quality.
