Aka Uni/Red Sea Urchin Roe
Sea urchins, or uni/海栗 (“Sea Chestbuts”) in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!
There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.
Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.
Extravagant Bafun Uni Donburi!
Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!
Beautiful as sushi nigiri or gunkan!
Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).
Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).
Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!
Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.
Beautiful served as sushi gunkan!
Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.
Aka uni roe, some of which will find its way in the following dishes!
SEA URCHIN DISHES
There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Uni Chyawan Mushi
Cold Pepperocino Sea Urchin Spaghetti
Sea Urchi Gratin in its shell
Another Sea Urchin Gratin in its shell.
Sea Urchin Pilaf
Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots
Sea Urchin Shou-mai
Sea Urchi Tofu and Avocado Millefeuille
Sea Urchin and Tofu Soup
RECOMMENDED RELATED WEBSITES
Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery