2F UNI BAHUN TOKUJŌ AA Narabi 150g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Description
うに バフン 特上 並び UNI BAHUN TOKUJŌ AA Narabi 150g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
150g per Tray
Texture/Flavor Profile
Indulge in the creamy texture and rich flavor of Tokujō AA Narabi Bahun Uni. Its sweet, briny notes make it a delightful addition to any culinary creation.
Availability/Seasonality
Tokujō AA Narabi is available year-round, with the finest quality during winter months when sea urchins are at their peak, ensuring an optimal taste experience.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is known for its excellent quality and flavor. Sourced from pristine waters, it provides a true taste of the ocean, cherished by chefs worldwide.
Preparation
This exquisite uni shines in sushi and sashimi or can be blended into gourmet sauces. Its creamy texture allows for versatile culinary applications.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Tokujō AA Bahun Uni not only delights the palate but also supports a healthy diet, making it a smart choice for chefs.
Selection and Storage
Select Tokujō AA Narabi for its appealing color and texture. Store it in a cool, dry place, ideally in a shallow container covered with a damp cloth to keep it fresh.
Summary
Tokujō AA Narabi Bahun Uni is a premium choice for chefs seeking quality seafood. Its rich taste and velvety texture enhance 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
150g per Tray
Texture/Flavor Profile
Indulge in the creamy texture and rich flavor of Tokujō AA Narabi Bahun Uni. Its sweet, briny notes make it a delightful addition to any culinary creation.
Availability/Seasonality
Tokujō AA Narabi is available year-round, with the finest quality during winter months when sea urchins are at their peak, ensuring an optimal taste experience.
About
Tokujō AA Bahun Uni (Hemicentrotus pulcherrimus) is known for its excellent quality and flavor. Sourced from pristine waters, it provides a true taste of the ocean, cherished by chefs worldwide.
Preparation
This exquisite uni shines in sushi and sashimi or can be blended into gourmet sauces. Its creamy texture allows for versatile culinary applications.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Tokujō AA Bahun Uni not only delights the palate but also supports a healthy diet, making it a smart choice for chefs.
Selection and Storage
Select Tokujō AA Narabi for its appealing color and texture. Store it in a cool, dry place, ideally in a shallow container covered with a damp cloth to keep it fresh.
Summary
Tokujō AA Narabi Bahun Uni is a premium choice for chefs seeking quality seafood. Its rich taste and velvety texture enhance 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.