Description
うに バフン 特上 バラ UNI BAHUN TOKUJŌ AA Bara 250g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the exquisite, buttery texture of Tokujō AA Bara Bahun Uni. Its sweet, briny flavor profile makes it a versatile ingredient in any culinary setting.
Availability/Seasonality
Tokujō AA Bara is available year-round, with peak quality during the winter months when sea urchins are abundant and thriving in nutrient-rich waters.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is known for its rich flavor and exceptional quality. Carefully harvested, it captures the essence of the ocean, making it a prized ingredient.
Preparation
Use Tokujō AA Bara Bahun Uni as a luxurious topping for sushi or incorporate it into gourmet pasta dishes. Its creamy texture enhances various culinary creations beautifully.
Nutritional Value
Loaded with omega-3 fatty acids and essential vitamins, Tokujō AA Bahun Uni is not only a delicious treat but also a nutritious addition to your meals.
Selection and Storage
Select Tokujō AA Bara 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 Bahun 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 delight.
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 exquisite, buttery texture of Tokujō AA Bara Bahun Uni. Its sweet, briny flavor profile makes it a versatile ingredient in any culinary setting.
Availability/Seasonality
Tokujō AA Bara is available year-round, with peak quality during the winter months when sea urchins are abundant and thriving in nutrient-rich waters.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is known for its rich flavor and exceptional quality. Carefully harvested, it captures the essence of the ocean, making it a prized ingredient.
Preparation
Use Tokujō AA Bara Bahun Uni as a luxurious topping for sushi or incorporate it into gourmet pasta dishes. Its creamy texture enhances various culinary creations beautifully.
Nutritional Value
Loaded with omega-3 fatty acids and essential vitamins, Tokujō AA Bahun Uni is not only a delicious treat but also a nutritious addition to your meals.
Selection and Storage
Select Tokujō AA Bara 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 Bahun 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 delight.
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.