Ma Kombu

This type of kombu, also known asyamadashi kombu, is mainly harvested from beaches on the Osatsube coast in the south of Hokkaido. Ma kombu produces a dashi that is very pale in colour and has a refined, exquisite aroma. It is used predominantly in the Kansai area of western Japan around Osaka. The fronds themselves are light brown in colour, and, at the base, near the stalk, they widen out in a wedge shape.

There are two types of ma kombu, decided by the colour of its cut. Shirokuchi is for paler cuts and kurokuchi is for darker cuts. The best specimens are Shirokuchihama, Kurokuchihama and Honbaori which are known as the three best brands of ma kombu. Of those, Shirokuchi motozoroe is considered to be the best and is dried and folded so that the frond resembles a crescent moon which is sent as a gift to people of high status.