Description
うに 赤 特上 バラ UNI AKA TOKUJŌ AA Bara 250g - FRESH SEA URCHIN - Pseudocentrotus depressus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Indulge in the exquisite, buttery texture of Tokujō AA Bara Aka Uni. Its sweet, briny flavor profile makes it a versatile ingredient for any dish.
Availability/Seasonality
Tokujō AA Bara is available year-round, with peak quality in the winter months. This is when the sea urchins are at their best, providing optimal flavor and freshness.
About
Tokujō AA Aka Uni (Pseudocentrotus depressus) is celebrated for its rich flavor and exceptional quality. Carefully harvested, it embodies the essence of the ocean, perfect for gourmet dishes.
Preparation
Use Tokujō AA Bara Aka Uni as a luxurious topping for sushi or in gourmet pasta dishes. Its creamy consistency enhances a wide range of culinary creations.
Nutritional Value
Loaded with omega-3 fatty acids and essential vitamins, Tokujō AA Aka Uni is not only a gourmet treat but also a nutritious addition to your meals.
Selection and Storage
Choose Tokujō AA Bara Aka Uni for its striking color and velvety texture. Store it in the refrigerator, covered with a damp cloth, to maintain its freshness.
Summary
Tokujō AA Bara Aka Uni is an outstanding choice for chefs who appreciate quality seafood. With its rich taste and luxurious texture, it transforms any dish into a culinary masterpiece.
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
Indulge in the exquisite, buttery texture of Tokujō AA Bara Aka Uni. Its sweet, briny flavor profile makes it a versatile ingredient for any dish.
Availability/Seasonality
Tokujō AA Bara is available year-round, with peak quality in the winter months. This is when the sea urchins are at their best, providing optimal flavor and freshness.
About
Tokujō AA Aka Uni (Pseudocentrotus depressus) is celebrated for its rich flavor and exceptional quality. Carefully harvested, it embodies the essence of the ocean, perfect for gourmet dishes.
Preparation
Use Tokujō AA Bara Aka Uni as a luxurious topping for sushi or in gourmet pasta dishes. Its creamy consistency enhances a wide range of culinary creations.
Nutritional Value
Loaded with omega-3 fatty acids and essential vitamins, Tokujō AA Aka Uni is not only a gourmet treat but also a nutritious addition to your meals.
Selection and Storage
Choose Tokujō AA Bara Aka Uni for its striking color and velvety texture. Store it in the refrigerator, covered with a damp cloth, to maintain its freshness.
Summary
Tokujō AA Bara Aka Uni is an outstanding choice for chefs who appreciate quality seafood. With its rich taste and luxurious texture, it transforms any dish into a culinary masterpiece.
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.