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I saw the deep red uni in a box yesterday at my local Japanese grocery.
The problem was that it was only the lower left six uni's in the matrix of the box that were that fresh. Are there other ways to prepare the uni that are still fresh but yellowing? Put them in tamago? |
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"Howard Johnson" wrote in message ... I saw the deep red uni in a box yesterday at my local Japanese grocery. The problem was that it was only the lower left six uni's in the matrix of the box that were that fresh. Are there other ways to prepare the uni that are still fresh but yellowing? Put them in tamago? I'd steam them. Different taste experience. You'll sometimes run into it on Chirashi.. M |
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Musashi wrote:
"Howard Johnson" wrote in message ... I saw the deep red uni in a box yesterday at my local Japanese grocery. The problem was that it was only the lower left six uni's in the matrix of the box that were that fresh. Are there other ways to prepare the uni that are still fresh but yellowing? Put them in tamago? I'd steam them. Different taste experience. You'll sometimes run into it on Chirashi.. Interesting.. I assume the texture changes too. -- Dan |
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"Dan Logcher" wrote in message ... Musashi wrote: "Howard Johnson" wrote in message ... I saw the deep red uni in a box yesterday at my local Japanese grocery. The problem was that it was only the lower left six uni's in the matrix of the box that were that fresh. Are there other ways to prepare the uni that are still fresh but yellowing? Put them in tamago? I'd steam them. Different taste experience. You'll sometimes run into it on Chirashi.. Interesting.. I assume the texture changes too. -- Yes, it does. M. |
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