Description
うに バフン 並 UNI BAHUN NAMI A (45g x 5) - FRESH SEA URCHIN - Hemicentrotus pulcherrimus
Location/Origin
Hokkaido
Size/Weight
45g per Tray x 5 (bundle)
Texture/Flavor Profile
Enjoy the delicate, creamy texture of Nami A Bahun Uni in convenient portions. Its mild flavor and subtle brininess enhance a variety of dishes beautifully.
Availability/Seasonality
Nami A is available year-round, with the best quality typically found during the colder months when the sea urchins are thriving.
About
Nami A Bahun Uni (Hemicentrotus pulcherrimus) is valued for its decent quality and versatility. Hand-harvested from clean waters, it offers a reliable taste of the ocean.
Preparation
Use Nami A Bahun Uni in sushi, salads, or as a topping for casual dining options. Its creamy texture makes it easy to incorporate into various recipes.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Nami A Bahun Uni is a nutritious option that supports a healthy diet while adding flavor to your meals.
Selection and Storage
Select Nami A for its appealing color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Nami A Bahun Uni is a practical choice for chefs looking for quality sea urchin. Its mild flavor and creamy texture make it suitable for a wide range of culinary creations.
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
45g per Tray x 5 (bundle)
Texture/Flavor Profile
Enjoy the delicate, creamy texture of Nami A Bahun Uni in convenient portions. Its mild flavor and subtle brininess enhance a variety of dishes beautifully.
Availability/Seasonality
Nami A is available year-round, with the best quality typically found during the colder months when the sea urchins are thriving.
About
Nami A Bahun Uni (Hemicentrotus pulcherrimus) is valued for its decent quality and versatility. Hand-harvested from clean waters, it offers a reliable taste of the ocean.
Preparation
Use Nami A Bahun Uni in sushi, salads, or as a topping for casual dining options. Its creamy texture makes it easy to incorporate into various recipes.
Nutritional Value
Rich in omega-3 fatty acids and vitamins, Nami A Bahun Uni is a nutritious option that supports a healthy diet while adding flavor to your meals.
Selection and Storage
Select Nami A for its appealing color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Nami A Bahun Uni is a practical choice for chefs looking for quality sea urchin. Its mild flavor and creamy texture make it suitable for a wide range of culinary creations.
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.