I recently had the pleasure of visiting Ichikawa Suisan, a renowned seafood processing company specializing in Rishiri and Rebun unis, which has gained global attention for its exceptional quality. Located an hour's drive from Sapporo, the factory’s meticulous approach to uni processing was evident, from the careful handling of fresh purple uni to the intricate packing process that yields the finest uni products, including their famous additive-free packs.What sets Ichikawa Suisan apart is their focus on authenticity. Their unis, slightly moist and true to their natural state, offer a rich, deep flavor that’s unmatched by the "dry" unis often seen at Toyosu Market. Even beyond the Rishiri season, they continue to provide premium unis through their "Black Label" series, available...
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...
