Description
うに バフン 並 バラ UNI BAHUN NAMI A Bara 250g - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the creamy texture and mild flavor of Nami A Bara Bahun Uni. Its subtle brininess complements a range of culinary applications, making it a versatile choice.
Availability/Seasonality
Nami A Bara is available year-round, with the best quality typically found during the colder months when sea urchins are at their peak.
About
Nami A Bahun Uni (Hemicentrotus pulcherrimus) is known for its decent quality and mild flavor. Sourced from clean waters, it provides a reliable option for various dishes.
Preparation
Use Nami A Bara Bahun Uni in sushi, sashimi, or as a topping for casual meals. Its smooth texture makes it suitable for various culinary uses.
Nutritional Value
High in omega-3 fatty acids and essential nutrients, Nami A Bahun Uni is a nutritious addition that enhances the flavor of any meal.
Selection and Storage
Choose Nami A Bara Bahun Uni for its appealing color and texture. Store it in the refrigerator, covered with a damp cloth, to maintain freshness.
Summary
Nami A Bara Bahun Uni is a practical choice for chefs looking for quality sea urchin. Its mild flavor and creamy texture enhance a variety of culinary options.
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 creamy texture and mild flavor of Nami A Bara Bahun Uni. Its subtle brininess complements a range of culinary applications, making it a versatile choice.
Availability/Seasonality
Nami A Bara is available year-round, with the best quality typically found during the colder months when sea urchins are at their peak.
About
Nami A Bahun Uni (Hemicentrotus pulcherrimus) is known for its decent quality and mild flavor. Sourced from clean waters, it provides a reliable option for various dishes.
Preparation
Use Nami A Bara Bahun Uni in sushi, sashimi, or as a topping for casual meals. Its smooth texture makes it suitable for various culinary uses.
Nutritional Value
High in omega-3 fatty acids and essential nutrients, Nami A Bahun Uni is a nutritious addition that enhances the flavor of any meal.
Selection and Storage
Choose Nami A Bara Bahun Uni for its appealing color and texture. Store it in the refrigerator, covered with a damp cloth, to maintain freshness.
Summary
Nami A Bara Bahun Uni is a practical choice for chefs looking for quality sea urchin. Its mild flavor and creamy texture enhance a variety of culinary options.
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.