As any Uni connoisseur will tell you, not all Uni are created equal. The difference between AAA Rishiri and Gokujo AAA Uni is a subject of much discussion among aficionados of this delectable delicacy. So, what sets them apart? Is one inherently better than the other? Let's dive into the heart of the matter. AAA Rishiri Uni: The Taste of Unadulterated OriginAAA Rishiri Uni stands as the embodiment of terroir from the pristine waters of Rishiri, a small island off the northernmost tip of Hokkaido, Japan. This unique environment imbues the Rishiri Uni with a rich, creamy, and sweet texture that's simply unrivaled. It's estimated that a whopping 70% of the exquisite flavor of AAA Rishiri Uni is attributed directly...
In this Blog post, I'd like to talk about factors influencing the taste of Uni which I have received many quires about from customers. First of all the taste and quality of sea urchin can vary, leading to the belief that visually appealing sea urchins are more delicious. However, there are several factors that determine the taste of sea urchin (by the way, I will continue to use Uni as Sea Urchin in this article), so let's explore these factors to understand the secrets behind its flavor. I believe these following factors influence the taste of Sea Urchin: Brand and Place of Origin: The brand and place of origin play a significant role in determining the taste of sea urchin. Different...
Creamy, plump, rich in briny umami and with a gentle sweetness, uni (sea urchin) from Hokkaido is an absolute delicacy. Uni comes in several varieties and is harvested nationwide across Japan, but those from Hokkaido are particularly venerated and highly prized. What makes them so special? Here we decipher the secrets behind the exceptional quality of uni from the northern island of Japan.
Hello, everyone! This is Kimi from Hokkaido Uni Shop. Today, I would like to introduce you to the valuable and delicious sea urchin that even connoisseurs at Uni (sea urchin) market, who are watching sea urchin every day, would be excited to see arrive and would try their best to get the best Uni available. 'Valuable sea urchin' is frankly... (IMHO) ... sea urchin that is rare to produce.First, take a look at this image. What are the characteristics of the sea urchin in this photo?To me, The green label Sea urchin is a whitish color The grain is large Lined up neatly and look luxurious These are what I was impressed with... Next, look at this picture. What are the...
The reason why sea urchin in Hokkaido is more delicious than sea urchin from elsewhere is the abundance and freshness of sustenance such as "Rishiri kelp" and "Hosome kelp" exist on the market as luxury products.
