4B UNI MURASAKI GOKUJŌ AAA "Kaneshin" 200g - FRESH SEA URCHIN - Anthocidaris crassispina
Description
うに ムラサキ 極上 UNI MURASAKI GOKUJŌ AAA "Kaneshin" 200g - FRESH SEA URCHIN - Anthocidaris crassispina
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Savor the exquisite, buttery texture of Gokujō AAA "Kaneshin" Murasaki Uni. Its rich, sweet notes and creamy mouthfeel make it an irresistible choice for discerning chefs.
Availability/Seasonality
Gokujō AAA "Kaneshin" is available throughout the year, with peak quality during winter months when sea urchins are thriving, ensuring an optimal taste experience.
About
Gokujō AAA "Kaneshin" Murasaki Uni (Anthocidaris crassispina) is celebrated for its unparalleled quality and flavor. Sourced from the best locations, it delivers a luxurious taste of the sea, making it a favorite among culinary experts.
Preparation
Use Gokujō AAA "Kaneshin" Murasaki Uni as a decadent topping for sushi or in elegant appetizers. Its rich texture allows for seamless incorporation into a variety of gourmet dishes.
Nutritional Value
Rich in omega-3 fatty acids and essential vitamins, Gokujō AAA "Kaneshin" Murasaki Uni offers both delightful flavor and significant health benefits, making it a nutritious choice for gourmet meals.
Selection and Storage
Select Gokujō AAA "Kaneshin" for its striking color and velvety texture. Store it in a cool refrigerator, ideally in a shallow container with a damp cloth to preserve freshness.
Summary
Gokujō AAA "Kaneshin" Murasaki Uni is an outstanding choice for chefs seeking premium sea urchin. With its rich flavor and luxurious texture, it enhances any culinary creation.
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 exquisite, buttery texture of Gokujō AAA "Kaneshin" Murasaki Uni. Its rich, sweet notes and creamy mouthfeel make it an irresistible choice for discerning chefs.
Availability/Seasonality
Gokujō AAA "Kaneshin" is available throughout the year, with peak quality during winter months when sea urchins are thriving, ensuring an optimal taste experience.
About
Gokujō AAA "Kaneshin" Murasaki Uni (Anthocidaris crassispina) is celebrated for its unparalleled quality and flavor. Sourced from the best locations, it delivers a luxurious taste of the sea, making it a favorite among culinary experts.
Preparation
Use Gokujō AAA "Kaneshin" Murasaki Uni as a decadent topping for sushi or in elegant appetizers. Its rich texture allows for seamless incorporation into a variety of gourmet dishes.
Nutritional Value
Rich in omega-3 fatty acids and essential vitamins, Gokujō AAA "Kaneshin" Murasaki Uni offers both delightful flavor and significant health benefits, making it a nutritious choice for gourmet meals.
Selection and Storage
Select Gokujō AAA "Kaneshin" for its striking color and velvety texture. Store it in a cool refrigerator, ideally in a shallow container with a damp cloth to preserve freshness.
Summary
Gokujō AAA "Kaneshin" Murasaki Uni is an outstanding choice for chefs seeking premium sea urchin. With its rich flavor and luxurious texture, it enhances any culinary creation.
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.