Dined last night at BenKay in Portland, ME. Seiji-san pleased yet
again, I ordered among other things uni nigeri it was piled high with
fresh uni from Monday's haul. It was devine, firm, tasted like the sea.
My first taste was plucked with care from the mound of uni so that I
could taste it without the intermingling of flavors from the rice and
nori. That'd also be when it dawned on me that I should have ordered it
as sashimi. Absolutely wonderful, I'm a convert to good fresh uni now.

The flavor reminds me slightly of something else that I can't quite
figure out I'm thinking clam, oyster or mussel "guts."

Jessica

In article >,
"Jessica V." > wrote:

> Dined last night at BenKay in Portland, ME. Seiji-san pleased yet
> again, I ordered among other things uni nigeri it was piled high with
> fresh uni from Monday's haul. It was devine, firm, tasted like the sea.
> My first taste was plucked with care from the mound of uni so that I
> could taste it without the intermingling of flavors from the rice and
> nori. That'd also be when it dawned on me that I should have ordered it
> as sashimi. Absolutely wonderful, I'm a convert to good fresh uni now.
>
> The flavor reminds me slightly of something else that I can't quite
> figure out I'm thinking clam, oyster or mussel "guts."
>
> Jessica

Mmmm, Uni. Try it with some raw quail egg on top. I love fresh Uni
served this way. It's hard to describe the excellent taste when it's
fresh. It has it's own wonderful smooth, sort of buttery/sweet taste.
I've heard that cold water Uni is best. Bad Uni reminds me of what a
scoop of mud from the bay at low tide may taste like. Most of the sushi
bars I go to I know when it comes in fresh to avoid those experiences.

Scott

In article >,
"Jessica V." > wrote:

> Dined last night at BenKay in Portland, ME. Seiji-san pleased yet
> again, I ordered among other things uni nigeri it was piled high with
> fresh uni from Monday's haul. It was devine, firm, tasted like the sea.
> My first taste was plucked with care from the mound of uni so that I
> could taste it without the intermingling of flavors from the rice and
> nori. That'd also be when it dawned on me that I should have ordered it
> as sashimi. Absolutely wonderful, I'm a convert to good fresh uni now.
>
> The flavor reminds me slightly of something else that I can't quite
> figure out I'm thinking clam, oyster or mussel "guts."
>
> Jessica

Mmmm, Uni. Try it with some raw quail egg on top. I love fresh Uni
served this way. It's hard to describe the excellent taste when it's
fresh. It has it's own wonderful smooth, sort of buttery/sweet taste.
I've heard that cold water Uni is best. Bad Uni reminds me of what a
scoop of mud from the bay at low tide may taste like. Most of the sushi
bars I go to I know when it comes in fresh to avoid those experiences.

Scott

wrote:

> Mmmm, Uni. Try it with some raw quail egg on top. I love fresh Uni
> served this way. It's hard to describe the excellent taste when it's
> fresh. It has it's own wonderful smooth, sort of buttery/sweet taste.
> I've heard that cold water Uni is best. Bad Uni reminds me of what a
> scoop of mud from the bay at low tide may taste like. Most of the sushi
> bars I go to I know when it comes in fresh to avoid those experiences.

I always describe bad uni as "low tide". Yes, fresh uni is hard to describe
to people who haven't had it. My wife never liked it until she had really
fresh stuff, and it happened to be California uni.

--
Dan

wrote:

> Mmmm, Uni. Try it with some raw quail egg on top. I love fresh Uni
> served this way. It's hard to describe the excellent taste when it's
> fresh. It has it's own wonderful smooth, sort of buttery/sweet taste.
> I've heard that cold water Uni is best. Bad Uni reminds me of what a
> scoop of mud from the bay at low tide may taste like. Most of the sushi
> bars I go to I know when it comes in fresh to avoid those experiences.

I always describe bad uni as "low tide". Yes, fresh uni is hard to describe
to people who haven't had it. My wife never liked it until she had really
fresh stuff, and it happened to be California uni.

--
Dan

<<Bad Uni reminds me of what a
scoop of mud from the bay at low tide may taste like. Most of the sushi
bars I go to I know when it comes in fresh to avoid those experiences.>>

Good Uni = An ocean flavored marshmallow that melts in your mouth.

JEdmo123 wrote:

> <<Bad Uni reminds me of what a
> scoop of mud from the bay at low tide may taste like. Most of the sushi
> bars I go to I know when it comes in fresh to avoid those experiences.>>
>
> Good Uni = An ocean flavored marshmallow that melts in your mouth.

Well, marshmallows are syrupy sweet, gummy, and not one of my favorites.
But uni is nutty, somewhat sweet, with an oceanic taste that can't be so
easily described.

--
Dan

In article >, Dan Logcher
> wrote:

> > <<Bad Uni reminds me of what a
> > scoop of mud from the bay at low tide may taste like. Most of the sushi
> > bars I go to I know when it comes in fresh to avoid those experiences.>>
> >
> > Good Uni = An ocean flavored marshmallow that melts in your mouth.
>
> Well, marshmallows are syrupy sweet, gummy, and not one of my favorites.
> But uni is nutty, somewhat sweet, with an oceanic taste that can't be so
> easily described.

If marshmallows were like a pan-fried trout and uni were like a steamed
haddock, then if they were over-fried and under-steamed I'd dislike
them both.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Dan Logcher" > wrote in message =
...
> JEdmo123 wrote:
>=20
> > <<Bad Uni reminds me of what a=20
> > scoop of mud from the bay at low tide may taste like. Most of the =
sushi=20
> > bars I go to I know when it comes in fresh to avoid those =
experiences.>>
> >=20
> > Good Uni =3D An ocean flavored marshmallow that melts in your =
mouth.
>=20
> Well, marshmallows are syrupy sweet, gummy, and not one of my =
favorites.
> But uni is nutty, somewhat sweet, with an oceanic taste that can't be =
so
> easily described.
>=20
> --=20
> Dan

In Japanese we say " Iso no kaori " - Fragrance of the reef.
It's that "ocean" taste and smell for which there is no simple English =
word.

Musashi

I think it is the faint taste of iodine that is present in the best uni
and other very fresh seafood.

I saw some uni in a wooden box that they were selling in the Asian
chain market called 99 Ranch Market, Phoenix, AZ branch, a couple of
weeks ago, so i bought it, $9.99. It was mediocre at best.

Then i had some added to my chrirashi at my favorite sushi joint in
Tucson, and it was, as usual, very good.

But the best uni I've had was the kind that was in the sea urchins that
I used to buy fresh at the Italian market in the Bronx before they
stopped selling them. That was a different kind of uni, coarser,
somewhat darker coloured, delicious, more of that "iodine" taste...I've
never seen that kind in restaurants. Perhaps its all being exported to
Japan now.

It came from Maine, so if you're up there, you can probably find your
own at the beach. Eule Gibbons tells you how - and that must be the
very best of all!



ww

wrote:
> I think it is the faint taste of iodine that is present in the best uni
> and other very fresh seafood.
>
> I saw some uni in a wooden box that they were selling in the Asian
> chain market called 99 Ranch Market, Phoenix, AZ branch, a couple of
> weeks ago, so i bought it, $9.99. It was mediocre at best.
>
> Then i had some added to my chrirashi at my favorite sushi joint in
> Tucson, and it was, as usual, very good.
>
> But the best uni I've had was the kind that was in the sea urchins that
> I used to buy fresh at the Italian market in the Bronx before they
> stopped selling them. That was a different kind of uni, coarser,
> somewhat darker coloured, delicious, more of that "iodine" taste...I've
> never seen that kind in restaurants. Perhaps its all being exported to
> Japan now.
>
> It came from Maine, so if you're up there, you can probably find your
> own at the beach. Eule Gibbons tells you how - and that must be the
> very best of all!
>
>
>
> ww
>

The vast majority of Maine uni is without a doubt being exported to
Japan. Another "trash" shellfish that has turned into big business on
the waterfront. In season it's the only uni served at Benkay in
Portland. Will have to check out how to find it on the beach, I've yet
to see a whole urchin on the beach here in Maine I think the gulls get
to them first.

Jessica

wrote:
> I think it is the faint taste of iodine that is present in the best uni
> and other very fresh seafood.
>
> I saw some uni in a wooden box that they were selling in the Asian
> chain market called 99 Ranch Market, Phoenix, AZ branch, a couple of
> weeks ago, so i bought it, $9.99. It was mediocre at best.
>
> Then i had some added to my chrirashi at my favorite sushi joint in
> Tucson, and it was, as usual, very good.
>
> But the best uni I've had was the kind that was in the sea urchins that
> I used to buy fresh at the Italian market in the Bronx before they
> stopped selling them. That was a different kind of uni, coarser,
> somewhat darker coloured, delicious, more of that "iodine" taste...I've
> never seen that kind in restaurants. Perhaps its all being exported to
> Japan now.
>
> It came from Maine, so if you're up there, you can probably find your
> own at the beach. Eule Gibbons tells you how - and that must be the
> very best of all!
>
>
>
> ww
>

The vast majority of Maine uni is without a doubt being exported to
Japan. Another "trash" shellfish that has turned into big business on
the waterfront. In season it's the only uni served at Benkay in
Portland. Will have to check out how to find it on the beach, I've yet
to see a whole urchin on the beach here in Maine I think the gulls get
to them first.

Jessica

I guess you have to dive for them...maybe at super low tides...?

Came accross this interesting San Diego seafood company website - uni
specialists:

http://catalinaop.com/uni.htm





ww

I guess you have to dive for them...maybe at super low tides...?

Came accross this interesting San Diego seafood company website - uni
specialists:

http://catalinaop.com/uni.htm





ww

Jessica V. wrote:

>
> The vast majority of Maine uni is without a doubt being exported to
> Japan. Another "trash" shellfish that has turned into big business on
> the waterfront. In season it's the only uni served at Benkay in
> Portland. Will have to check out how to find it on the beach, I've yet
> to see a whole urchin on the beach here in Maine I think the gulls get
> to them first.

I used to see gulls dropping crabs and urchins on the rocks in Maine,
but I never saw a live urchin when I looked thru the tide pools.

--
Dan