Description
うに 赤 特上 並び UNI AKA TOKUJŌ AA Narabi 250g - FRESH SEA URCHIN - Pseudocentrotus depressus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Experience the delicate, creamy texture of Tokujō AA Narabi Aka Uni. With a balanced sweetness and a hint of brininess, it adds a delightful touch to your dishes.
Availability/Seasonality
Tokujō AA Narabi is available throughout the year, with the best quality during the colder months when the sea urchins feed on nutrient-rich algae.
About
Tokujō AA Aka Uni (Pseudocentrotus depressus) is well-regarded for its excellent quality and flavor. Sourced from pristine waters, it captures the true essence of the sea, making it a favorite among chefs.
Preparation
Tokujō AA Narabi Aka Uni shines in sushi, sashimi, and elegant appetizers. Its creamy texture complements a variety of dishes, allowing for creative culinary applications.
Nutritional Value
Rich in vitamins and healthy fats, Tokujō AA Aka Uni offers not only a delicious taste but also significant nutritional benefits for a well-rounded diet.
Selection and Storage
Select Tokujō AA Narabi Aka Uni for its vibrant color and smooth texture. Store in a cool place, ideally in a shallow container with a damp cloth to keep it fresh.
Summary
Tokujō AA Narabi Aka Uni is a premium choice for chefs seeking quality sea urchin. With its delicate flavor and smooth texture, it elevates any dish.
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
Experience the delicate, creamy texture of Tokujō AA Narabi Aka Uni. With a balanced sweetness and a hint of brininess, it adds a delightful touch to your dishes.
Availability/Seasonality
Tokujō AA Narabi is available throughout the year, with the best quality during the colder months when the sea urchins feed on nutrient-rich algae.
About
Tokujō AA Aka Uni (Pseudocentrotus depressus) is well-regarded for its excellent quality and flavor. Sourced from pristine waters, it captures the true essence of the sea, making it a favorite among chefs.
Preparation
Tokujō AA Narabi Aka Uni shines in sushi, sashimi, and elegant appetizers. Its creamy texture complements a variety of dishes, allowing for creative culinary applications.
Nutritional Value
Rich in vitamins and healthy fats, Tokujō AA Aka Uni offers not only a delicious taste but also significant nutritional benefits for a well-rounded diet.
Selection and Storage
Select Tokujō AA Narabi Aka Uni for its vibrant color and smooth texture. Store in a cool place, ideally in a shallow container with a damp cloth to keep it fresh.
Summary
Tokujō AA Narabi Aka Uni is a premium choice for chefs seeking quality sea urchin. With its delicate flavor and smooth texture, it elevates any dish.
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.