2C UNI BAHUN TOKUJŌ AA Narabi 250g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Description
うに バフン 特上 並び UNI BAHUN TOKUJŌ AA Narabi 250g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Delight in the delicate, creamy texture of Tokujō AA Narabi Bahun Uni. Its mild sweetness and subtle brininess create a harmonious flavor that enhances a variety of dishes.
Availability/Seasonality
Tokujō AA Narabi is available throughout the year, with optimal flavor and texture during the colder months when the sea urchins are at their best.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is celebrated for its excellent quality. Hand-harvested from pristine waters, it provides a true taste of the ocean, making it a favorite among chefs.
Preparation
Incorporate Tokujō AA Narabi Bahun Uni into sushi or use it as a topping for elegant pasta dishes. Its creamy texture makes it a versatile ingredient for creative culinary applications.
Nutritional Value
Rich in vitamins and healthy fats, Tokujō AA Bahun Uni is not just a gourmet treat; it also offers significant nutritional benefits for a balanced diet.
Selection and Storage
Choose Tokujō AA Narabi for its vibrant color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Tokujō AA Narabi Bahun Uni is a premium choice for chefs seeking quality sea urchin. Its delicate flavor and smooth texture elevate 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
Delight in the delicate, creamy texture of Tokujō AA Narabi Bahun Uni. Its mild sweetness and subtle brininess create a harmonious flavor that enhances a variety of dishes.
Availability/Seasonality
Tokujō AA Narabi is available throughout the year, with optimal flavor and texture during the colder months when the sea urchins are at their best.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is celebrated for its excellent quality. Hand-harvested from pristine waters, it provides a true taste of the ocean, making it a favorite among chefs.
Preparation
Incorporate Tokujō AA Narabi Bahun Uni into sushi or use it as a topping for elegant pasta dishes. Its creamy texture makes it a versatile ingredient for creative culinary applications.
Nutritional Value
Rich in vitamins and healthy fats, Tokujō AA Bahun Uni is not just a gourmet treat; it also offers significant nutritional benefits for a balanced diet.
Selection and Storage
Choose Tokujō AA Narabi for its vibrant color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Tokujō AA Narabi Bahun Uni is a premium choice for chefs seeking quality sea urchin. Its delicate flavor and smooth texture elevate 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.