Uni (food)

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Uni on rice

In Japanese , the sea ​​urchin is called Uni (Japanese 海胆 or 海 栗 ) and can also be found on the menu under this name. It is a specialty ( chimmi ) of Japanese cuisine , which can consist of the eggs of different types of sea urchins. The taste is described as mild, sweet, fishy and somewhat nutty, but varies a little from type to type.

The eggs are either eaten heated up briefly, served raw as sashimi or used as part of sushi .

Uni seems to be in Japan a matter of taste, since he in a survey both in the list of the most popular sushi, right after Toro is in second place (fat tuna), but also on the list of Least test Sushi in second place, according to Saba ( Mackerel ). With women, he is even at the top of the list of the least popular. It seems like most either love him or hate him.

Sea urchin eggs are traded in three quality levels A, B and C. Light yellow or orange roe with a firm structure are particularly valued. The darker and softer the eggs, the worse the quality. Uni can cost around $ 15 to over $ 200 / kg, depending on quality and packaging. It can be kept in foil in the refrigerator for 5–6 days. However, after freezing, it will soften when thawed.

Uni is considered one of the three greatest delicacies in Japan ( nippon sandai chinmi ) , along with konowata (cured sea ​​cucumber innards ) and karasumi (dried mullet roe ). Demand in Japan therefore exceeds supply, so some countries such as Chile and the United States ( California and Alaska ) export sea urchin eggs to Japan. In Korea the eggs are also popular, in Chile they are traditionally eaten and called erizo . In California, university production has become firmly established with annual sales of around $ 21 million (2004), of which around a third is consumed in the USA, and can barely satisfy the currently increasing demand from the growing number of sushi restaurants .

Individual evidence

  1. Survey: japan-guide.com

Web links

Commons : Sea urchin dishes  - collection of pictures, videos and audio files