2E UNI BAHUN TOKUJŌ AA "Marutatsu" 250g (Flower/Gift Box) - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Description
うに バフン 特上 並び 大極上 UNI BAHUN TOKUJŌ AA "Marutatsu" 250g (Flower/Gift Box) - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Experience the rich, creamy texture of Tokujō AA "Marutatsu" Bahun Uni. Its sweet, oceanic flavor captivates the palate, ideal for elevating gourmet dishes.
Availability/Seasonality
Tokujō AA "Marutatsu" is available year-round, with peak freshness during winter months when sea urchins are fed on nutrient-rich marine life.
About
Tokujō AA "Marutatsu" Bahun Uni (Hemicentrotus pulcherrimus) is a premium offering known for its exceptional quality. Harvested with care, it delivers a luxurious taste of the sea, favored by chefs and seafood lovers alike.
Preparation
Use Tokujō AA "Marutatsu" Bahun Uni as a decadent topping for sushi or in elegant appetizers. Its creamy texture allows it to blend beautifully with a variety of dishes.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Tokujō AA "Marutatsu" Bahun Uni is a healthy and indulgent addition to your culinary repertoire.
Selection and Storage
Choose Tokujō AA "Marutatsu" for its vibrant color and smooth texture. Store it in a cool refrigerator, ideally in a shallow container covered with a damp cloth for optimal freshness.
Summary
Tokujō AA "Marutatsu" Bahun Uni is a luxurious choice for discerning chefs. With its rich flavor and creamy texture, it enhances any culinary creation.
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 rich, creamy texture of Tokujō AA "Marutatsu" Bahun Uni. Its sweet, oceanic flavor captivates the palate, ideal for elevating gourmet dishes.
Availability/Seasonality
Tokujō AA "Marutatsu" is available year-round, with peak freshness during winter months when sea urchins are fed on nutrient-rich marine life.
About
Tokujō AA "Marutatsu" Bahun Uni (Hemicentrotus pulcherrimus) is a premium offering known for its exceptional quality. Harvested with care, it delivers a luxurious taste of the sea, favored by chefs and seafood lovers alike.
Preparation
Use Tokujō AA "Marutatsu" Bahun Uni as a decadent topping for sushi or in elegant appetizers. Its creamy texture allows it to blend beautifully with a variety of dishes.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Tokujō AA "Marutatsu" Bahun Uni is a healthy and indulgent addition to your culinary repertoire.
Selection and Storage
Choose Tokujō AA "Marutatsu" for its vibrant color and smooth texture. Store it in a cool refrigerator, ideally in a shallow container covered with a damp cloth for optimal freshness.
Summary
Tokujō AA "Marutatsu" Bahun Uni is a luxurious choice for discerning chefs. With its rich flavor and creamy texture, it enhances any culinary creation.
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.