Description
うに 赤 上 並び UNI AKA JŌ A+ Narabi 250g - FRESH SEA URCHIN - Pseudocentrotus depressus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Delight in the rich, creamy texture of Jō A+ Narabi Aka Uni. With a mild sweetness and briny finish, it’s an excellent addition to various culinary applications.
Availability/Seasonality
Jō A+ Narabi is available year-round, with the best flavor and texture during the colder months, when the sea urchins feed on nutrient-rich marine life.
About
Jō A+ Aka Uni (Pseudocentrotus depressus) is known for its good quality and delicious flavor. Sourced from clean waters, it provides a taste of the ocean that chefs cherish.
Preparation
Incorporate Jō A+ Narabi Aka Uni into sushi or use it as a topping for pasta and salads. Its smooth texture allows for a variety of creative culinary uses.
Nutritional Value
Jō A+ Aka Uni is rich in omega-3 fatty acids and vitamins, making it a healthy and flavorful addition to any meal.
Selection and Storage
Look for Jō A+ Narabi Aka Uni for its appealing color and texture. Store it in a cool, dry place, ideally in a shallow container with a damp cloth.
Summary
Jō A+ Narabi Aka Uni is a versatile sea urchin choice for chefs. Its creamy texture and mild flavor make it suitable for enhancing a wide range of dishes.
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
Delight in the rich, creamy texture of Jō A+ Narabi Aka Uni. With a mild sweetness and briny finish, it’s an excellent addition to various culinary applications.
Availability/Seasonality
Jō A+ Narabi is available year-round, with the best flavor and texture during the colder months, when the sea urchins feed on nutrient-rich marine life.
About
Jō A+ Aka Uni (Pseudocentrotus depressus) is known for its good quality and delicious flavor. Sourced from clean waters, it provides a taste of the ocean that chefs cherish.
Preparation
Incorporate Jō A+ Narabi Aka Uni into sushi or use it as a topping for pasta and salads. Its smooth texture allows for a variety of creative culinary uses.
Nutritional Value
Jō A+ Aka Uni is rich in omega-3 fatty acids and vitamins, making it a healthy and flavorful addition to any meal.
Selection and Storage
Look for Jō A+ Narabi Aka Uni for its appealing color and texture. Store it in a cool, dry place, ideally in a shallow container with a damp cloth.
Summary
Jō A+ Narabi Aka Uni is a versatile sea urchin choice for chefs. Its creamy texture and mild flavor make it suitable for enhancing a wide range of dishes.
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.