Description
うに 紫 “カネシン” 新鮮ウニ UNI MURASAKI "Kaneshin" - FRESH SEA URCHIN - Anthocidaris crassispina
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Kaneshin Murasaki Uni delivers a smooth, velvety texture that melts in the mouth. Its taste is rich and creamy, with a delicate sweetness that perfectly balances the briny flavor of the ocean. This luxurious uni is renowned for its refined texture and subtle, ocean-fresh sweetness, making it an ideal choice for premium sushi and fine dining applications.
Availability/Seasonality
Murasaki Uni is typically available year-round, with the best quality during the colder months when the sea urchins are at their peak. Kaneshin's special handling and premium harvest process ensure a superior product, available to discerning chefs and seafood enthusiasts throughout the year. The optimal freshness of this product is maintained by careful harvesting and rapid processing.
About
UNI MURASAKI "Kaneshin" (Anthocidaris crassispina) represents the pinnacle of quality sea urchin. Harvested from pristine waters, this specific variety of Murasaki Uni is known for its smooth texture and naturally sweet flavor. Kaneshin's dedication to exceptional quality ensures a luxurious uni that stands out, perfect for enhancing upscale dishes. It's a favorite choice among those who appreciate the finest seafood.
Preparation
Ideal for sushi, sashimi, and gourmet dishes, Kaneshin Murasaki Uni can be enjoyed as a topping on fresh rice or incorporated into delicate pasta sauces. Its creamy texture makes it an exquisite addition to both raw and cooked dishes, adding elegance and depth of flavor. Lightly seasoned with lemon or sea salt, Murasaki Uni shines in its purest form.
Nutritional Value
Murasaki Uni is packed with essential nutrients, including omega-3 fatty acids, vitamins A and E, and minerals like iodine and calcium. These nutrients contribute to heart health, skin health, and overall well-being. With its low-fat content and high-protein profile, it’s a nutrient-dense delicacy that adds a boost of health benefits to any meal.
Selection and Storage
Look for vibrant, golden-colored uni with a smooth, consistent texture. Avoid any that appear watery or discolored. Store in the coldest part of the refrigerator and consume within a few days of purchase for the best flavor and freshness. For longer storage, freezing can be an option, but fresh uni is always the most flavorful.
Summary
UNI MURASAKI "Kaneshin" (Anthocidaris crassispina) is a premium-grade sea urchin, known for its rich, creamy texture and delicate sweetness. Hand-harvested from pristine waters, it delivers a luxurious dining experience. Whether served as sushi or incorporated into gourmet dishes, it’s a true delicacy for those seeking the best in Japanese seafood.
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.
General Grades
AAA GOKUJŌ (極上) - Supreme; the highest grade of sea urchin, indicating exceptional quality and flavor.
AA TOKUJŌ (特上) - Special; a high-quality grade of sea urchin, just below Gokujō.
A+ JŌ (上) - High; a good quality grade of sea urchin, suitable for various culinary uses.
B+ 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
Kaneshin Murasaki Uni delivers a smooth, velvety texture that melts in the mouth. Its taste is rich and creamy, with a delicate sweetness that perfectly balances the briny flavor of the ocean. This luxurious uni is renowned for its refined texture and subtle, ocean-fresh sweetness, making it an ideal choice for premium sushi and fine dining applications.
Availability/Seasonality
Murasaki Uni is typically available year-round, with the best quality during the colder months when the sea urchins are at their peak. Kaneshin's special handling and premium harvest process ensure a superior product, available to discerning chefs and seafood enthusiasts throughout the year. The optimal freshness of this product is maintained by careful harvesting and rapid processing.
About
UNI MURASAKI "Kaneshin" (Anthocidaris crassispina) represents the pinnacle of quality sea urchin. Harvested from pristine waters, this specific variety of Murasaki Uni is known for its smooth texture and naturally sweet flavor. Kaneshin's dedication to exceptional quality ensures a luxurious uni that stands out, perfect for enhancing upscale dishes. It's a favorite choice among those who appreciate the finest seafood.
Preparation
Ideal for sushi, sashimi, and gourmet dishes, Kaneshin Murasaki Uni can be enjoyed as a topping on fresh rice or incorporated into delicate pasta sauces. Its creamy texture makes it an exquisite addition to both raw and cooked dishes, adding elegance and depth of flavor. Lightly seasoned with lemon or sea salt, Murasaki Uni shines in its purest form.
Nutritional Value
Murasaki Uni is packed with essential nutrients, including omega-3 fatty acids, vitamins A and E, and minerals like iodine and calcium. These nutrients contribute to heart health, skin health, and overall well-being. With its low-fat content and high-protein profile, it’s a nutrient-dense delicacy that adds a boost of health benefits to any meal.
Selection and Storage
Look for vibrant, golden-colored uni with a smooth, consistent texture. Avoid any that appear watery or discolored. Store in the coldest part of the refrigerator and consume within a few days of purchase for the best flavor and freshness. For longer storage, freezing can be an option, but fresh uni is always the most flavorful.
Summary
UNI MURASAKI "Kaneshin" (Anthocidaris crassispina) is a premium-grade sea urchin, known for its rich, creamy texture and delicate sweetness. Hand-harvested from pristine waters, it delivers a luxurious dining experience. Whether served as sushi or incorporated into gourmet dishes, it’s a true delicacy for those seeking the best in Japanese seafood.
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.
General Grades
AAA GOKUJŌ (極上) - Supreme; the highest grade of sea urchin, indicating exceptional quality and flavor.
AA TOKUJŌ (特上) - Special; a high-quality grade of sea urchin, just below Gokujō.
A+ JŌ (上) - High; a good quality grade of sea urchin, suitable for various culinary uses.
B+ 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.