Have you ever found yourself intrigued by that enigmatic tag on your Uni? If you've scrolled through your social media feeds, you might have come across this question numerous times. In this blog post, we'll unravel the meaning behind "the tag" and shine a light on its significance in the Uni world.
Deep within the culinary heart of Japan, a hidden treasure from the ocean awaits - the enigmatic sea urchin, known as "Uni." This delicate marine delicacy is revered for its unique flavor and velvety texture. For Uni enthusiasts, it's a must-try, a culinary delight that transcends the boundaries of taste. But what sets Uni apart in the world of seafood, and what secrets lie beneath its spiky exterior?
Sushi enthusiasts often regard sea urchin (Uni) as the perfect finish to a delightful meal. However, amidst the Uni lovers, there exists a group who simply can't appreciate its unique taste and texture. When you ask these individuals why Uni doesn't appeal to them, they commonly cite bitterness, a medicinal or chemical scent, and sometimes even a fishy odor. Interestingly, one of the factors contributing to these perceptions seems to be "myoban." To uncover the truth behind Uni and its relationship with "myoban," I sat down with Kimi from Hokkaido Uni Shop. Q: Right away, Kimi-san, what is "myoban"? A: "Myoban" is potassium aluminum sulfate, a substance often used for various purposes such as removing bitterness from sweet potatoes and...
