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Exploring the World of Sea Urchins: Types, Gender, and Seasonality

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?

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Interview with Hokkaido Uni Shop: Debunking Myths and Exploring the Role of "Myoban"

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...

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