Description
うに ムラサキ 特上 UNI MURASAKI TOKUJŌ AA 250g - FRESH SEA URCHIN - Anthocidaris crassispina
Location/Origin
Hokkaido
Size/Weight
250g per Tray
Texture/Flavor Profile
Delight in the creamy texture and mild sweetness of Tokujō AA Murasaki Uni. Its subtle brininess creates a balanced flavor that enhances various dishes beautifully.
Availability/Seasonality
Tokujō AA Murasaki Uni is available year-round, with optimal flavor and texture during the colder months when sea urchins are at their best.
About
Tokujō AA Murasaki Uni (Anthocidaris crassispina) is known for its excellent quality and flavor. Hand-harvested from pristine waters, it provides a true taste of the ocean, cherished by chefs for its versatility.
Preparation
Incorporate Tokujō AA Murasaki Uni into sushi or use it as a topping for elegant pasta dishes. Its creamy texture makes it a versatile ingredient, ideal for various culinary applications.
Nutritional Value
Packed with vitamins and healthy fats, Tokujō AA Murasaki Uni is a flavorful choice that supports a balanced diet, adding nutritional value to your culinary offerings.
Selection and Storage
Choose Tokujō AA Murasaki Uni for its vibrant color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Tokujō AA Murasaki Uni is a premium choice for chefs seeking quality sea urchin. Its delicate flavor and creamy texture elevate any dish, making it a versatile ingredient.
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
Delight in the creamy texture and mild sweetness of Tokujō AA Murasaki Uni. Its subtle brininess creates a balanced flavor that enhances various dishes beautifully.
Availability/Seasonality
Tokujō AA Murasaki Uni is available year-round, with optimal flavor and texture during the colder months when sea urchins are at their best.
About
Tokujō AA Murasaki Uni (Anthocidaris crassispina) is known for its excellent quality and flavor. Hand-harvested from pristine waters, it provides a true taste of the ocean, cherished by chefs for its versatility.
Preparation
Incorporate Tokujō AA Murasaki Uni into sushi or use it as a topping for elegant pasta dishes. Its creamy texture makes it a versatile ingredient, ideal for various culinary applications.
Nutritional Value
Packed with vitamins and healthy fats, Tokujō AA Murasaki Uni is a flavorful choice that supports a balanced diet, adding nutritional value to your culinary offerings.
Selection and Storage
Choose Tokujō AA Murasaki Uni for its vibrant color and smooth texture. Store it in a cool area, ideally in a shallow container with a damp cloth to maintain freshness.
Summary
Tokujō AA Murasaki Uni is a premium choice for chefs seeking quality sea urchin. Its delicate flavor and creamy texture elevate any dish, making it a versatile ingredient.
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.