Description
うに 赤 極上 バラ UNI AKA GOKUJŌ AAA Bara 250g - FRESH SEA URCHIN - Pseudocentrotus depressus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the luxurious, buttery texture of Gokujō AAA Bara Aka Uni. Its rich, sweet flavor profile makes it a standout ingredient, ideal for both simple and sophisticated presentations.
Availability/Seasonality
Available throughout the year, Gokujō AAA Bara is at its finest during winter months. This is when the sea urchins thrive, resulting in optimal taste and quality.
About
Gokujō AAA Aka Uni (Pseudocentrotus depressus) is cherished for its superior flavor and quality. Harvested from carefully selected sources, it captures the essence of the ocean, elevating any culinary experience.
Preparation
Use Gokujō AAA Bara Aka Uni as a delectable topping for sushi, or blend it into sauces for pasta dishes. Its creamy texture allows it to pair seamlessly with a variety of ingredients.
Nutritional Value
Packed with essential nutrients, including omega-3 fatty acids and vitamins, Gokujō AAA Aka Uni is not just delicious but also a healthy addition to gourmet meals.
Selection and Storage
Opt for Gokujō AAA Bara Aka Uni, characterized by its vibrant color and smooth texture. Store it in a cool refrigerator, covered with a damp cloth, to preserve its freshness.
Summary
Gokujō AAA Bara Aka Uni is a luxurious sea urchin choice, perfect for enhancing your culinary creations. With its rich flavor and exquisite texture, it’s a must-have for any chef.
Glossary of Terms
UNI (雲丹) - Sea urchin; the edible roe of sea urchins, considered a delicacy in Japanese cuisine.
Species/Type
AKA (赤) - Red; refers to a specific type of sea urchin, often associated with the rich, sweet flavor of Aka Uni.
BAHUN (バフン) - A type of sea urchin known for its distinct flavor and creamy texture, commonly used in sushi.
MURASAKI (ムラサキ) - Purple; refers to Murasaki Uni, known for its smooth texture and rich taste.
Grades
GOKUJŌ (極上) - Supreme; the highest grade of sea urchin, indicating exceptional quality and flavor.
TOKUJŌ (特上) - Special; a high-quality grade of sea urchin, just below Gokujō.
JŌ (上) - High; a good quality grade of sea urchin, suitable for various culinary uses.
NAMI (並) - Regular; a standard grade of sea urchin, often more economical.
Pack Style
NARABI (並び) - Arranged; refers to how the uni is presented, typically in a neat arrangement.
BARA (バラ) - Scattered; indicates a style of presentation where the uni is more loosely presented or mixed.
ENSUI (塩水) - Salt water; describes sea urchin preserved or stored in salt water to maintain freshness.
SMALL PACK (小パック) - A smaller packaging option, often for individual or limited servings. Usually Nami Grade.
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the luxurious, buttery texture of Gokujō AAA Bara Aka Uni. Its rich, sweet flavor profile makes it a standout ingredient, ideal for both simple and sophisticated presentations.
Availability/Seasonality
Available throughout the year, Gokujō AAA Bara is at its finest during winter months. This is when the sea urchins thrive, resulting in optimal taste and quality.
About
Gokujō AAA Aka Uni (Pseudocentrotus depressus) is cherished for its superior flavor and quality. Harvested from carefully selected sources, it captures the essence of the ocean, elevating any culinary experience.
Preparation
Use Gokujō AAA Bara Aka Uni as a delectable topping for sushi, or blend it into sauces for pasta dishes. Its creamy texture allows it to pair seamlessly with a variety of ingredients.
Nutritional Value
Packed with essential nutrients, including omega-3 fatty acids and vitamins, Gokujō AAA Aka Uni is not just delicious but also a healthy addition to gourmet meals.
Selection and Storage
Opt for Gokujō AAA Bara Aka Uni, characterized by its vibrant color and smooth texture. Store it in a cool refrigerator, covered with a damp cloth, to preserve its freshness.
Summary
Gokujō AAA Bara Aka Uni is a luxurious sea urchin choice, perfect for enhancing your culinary creations. With its rich flavor and exquisite texture, it’s a must-have for any chef.
Glossary of Terms
UNI (雲丹) - Sea urchin; the edible roe of sea urchins, considered a delicacy in Japanese cuisine.
Species/Type
AKA (赤) - Red; refers to a specific type of sea urchin, often associated with the rich, sweet flavor of Aka Uni.
BAHUN (バフン) - A type of sea urchin known for its distinct flavor and creamy texture, commonly used in sushi.
MURASAKI (ムラサキ) - Purple; refers to Murasaki Uni, known for its smooth texture and rich taste.
Grades
GOKUJŌ (極上) - Supreme; the highest grade of sea urchin, indicating exceptional quality and flavor.
TOKUJŌ (特上) - Special; a high-quality grade of sea urchin, just below Gokujō.
JŌ (上) - High; a good quality grade of sea urchin, suitable for various culinary uses.
NAMI (並) - Regular; a standard grade of sea urchin, often more economical.
Pack Style
NARABI (並び) - Arranged; refers to how the uni is presented, typically in a neat arrangement.
BARA (バラ) - Scattered; indicates a style of presentation where the uni is more loosely presented or mixed.
ENSUI (塩水) - Salt water; describes sea urchin preserved or stored in salt water to maintain freshness.
SMALL PACK (小パック) - A smaller packaging option, often for individual or limited servings. Usually Nami Grade.