Description
うに バフン 上 バラ UNI BAHUN JŌ A+ Bara 250g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the smooth, creamy texture of Jō A+ Bara Bahun Uni. Its mild sweetness and subtle brininess create a delightful flavor that enhances various culinary creations.
Availability/Seasonality
Jō A+ Bara is available throughout the year, with the best flavor and texture during winter months when sea urchins are thriving.
About
Jō A+ Bahun Uni (Hemicentrotus pulcherrimus) is valued for its quality and flavor. Sourced from clean waters, it delivers a true taste of the sea, making it a prized ingredient in kitchens.
Preparation
Jō A+ Bara Bahun Uni is perfect for sushi, sashimi, or as a topping for gourmet pasta dishes. Its rich texture enhances any dish beautifully.
Nutritional Value
High in omega-3 fatty acids and essential vitamins, Jō A+ Bahun Uni adds both flavor and nutrition to your culinary creations.
Selection and Storage
Select Jō A+ Bara Bahun Uni for its vibrant color and smooth texture. Store in the refrigerator, covered with a damp cloth, to maintain its freshness.
Summary
Jō A+ Bara Bahun Uni is an excellent choice for chefs seeking quality sea urchin. With its rich flavor and luxurious texture, it enhances any culinary experience.
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 smooth, creamy texture of Jō A+ Bara Bahun Uni. Its mild sweetness and subtle brininess create a delightful flavor that enhances various culinary creations.
Availability/Seasonality
Jō A+ Bara is available throughout the year, with the best flavor and texture during winter months when sea urchins are thriving.
About
Jō A+ Bahun Uni (Hemicentrotus pulcherrimus) is valued for its quality and flavor. Sourced from clean waters, it delivers a true taste of the sea, making it a prized ingredient in kitchens.
Preparation
Jō A+ Bara Bahun Uni is perfect for sushi, sashimi, or as a topping for gourmet pasta dishes. Its rich texture enhances any dish beautifully.
Nutritional Value
High in omega-3 fatty acids and essential vitamins, Jō A+ Bahun Uni adds both flavor and nutrition to your culinary creations.
Selection and Storage
Select Jō A+ Bara Bahun Uni for its vibrant color and smooth texture. Store in the refrigerator, covered with a damp cloth, to maintain its freshness.
Summary
Jō A+ Bara Bahun Uni is an excellent choice for chefs seeking quality sea urchin. With its rich flavor and luxurious texture, it enhances any culinary experience.
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.