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Aug 7, 2006 01:49 AM

Uni is the nectar of the gods. (Ikura on the other hand...)

Two pieces of gunkan ('battleship' nori-wrapped) uni sushi dissolving on your palate is sheer ecstasy -- this i affirm.

It must stimulate the sensory organs like nothing else. Closing your eyes, it IS the summation of the marine essence, which is only further heigten by its nori partner.

anyone share such a feeling with this ingredient? prepared other ways as well? Anyone tried uni spaghetti (is it in a packet)?

btw...i noticed a uni meshi no moto product at mitsuwa (next to a Kani and fugu meshi) anyone try?

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  1. Before giving up on salmon roe altogether, look for some sugiko (or suzuko) at Mitsuwa. The NJ Mitsuwa has it off and on. It's salmon roe, but it hasn't been treated in the same way - the sac is more or less whole, and the individual eggs are all stuck to each other and the sac. It has been salted and or brined in shoyu. It has a much stronger flavor than ikura, and doesn't suffer from some of the chemical after-effects of the processing.

    Other fish roe products that are worth trying are kazunoko kombu - herring roe that has stuck to kombu, which is pretty mild. And all forms of cod/pollock roe, tarako, and the spicy version, mentaiko.

    2 Replies
    1. re: applehome

      Ikura that has been treated this way is one of the most pleasurable experiences you can g9ive your tastebuds. Light years of difference between this and the mushy glop you get at sushi joints.

      1. re: applehome

        ive seen the yellow kazunoko konbu and read about it (new yrs food i think) havent tried it yet. but at your suggestion, i'm going to pick it up next week. (and the suzoko if i find it too).

      2. Before you give up on ikura, try some at Sakura. The last time I had chirashi there, it came with a spoonful of ikura. Each precious little egg became a joy of its own. Each egg tasted so good that I picked them up one at a time to pop into (and pop in) my mouth. Yum. It's not uni, but it still is awfully good.


        1. You may have my portion of the uni if we ever eat sushi together. I can't stand the stuff.

          3 Replies
          1. re: Das Ubergeek

            Ditto this, Das.

            The texture of uni is so tremendously off-putting I've sworn to never subject myself to it again -- unlike ikura where I can sit and enjoy bite after bite of this ambrosia.

            1. re: The Ranger

              OMG, the dissolving 'sweet' texture is one of uni's greatest atrributes...

              sake bombs are on me.

              1. re: kare_raisu

                That's just it... The "disolving 'sweet'" texture simply isn't to me. I'll attribute my supreme lack of experiences while growing up that helped form that biased opinion, though. Ikura, OTOH, have such a magnificent taste _and_ texture that uni just can't hold a candle to it...

                Note the restaurant where you'll be treating for those sake bombs and I'll happily join you, though!

          2. Hi

            I lived in Tokyo for almost 7 years and had the opportunity to sample many types of Japanese food. Your mention of uni spaghettis really caught my attention because there was a restaurant in the basement of the office building I worked in that had it on the menu. Like you, I love uni in any form. Their spaghetti (the place is called Hiyashi Spaghetti) had a lot of uni paste (you can bottles of it in Japan) mixed with a nice amount of butter all mixed into the spaghetti as soon as it was cooked. They sprinkled thin shavings of nori over the top just before serving it to you. I would kill for this dish any day of the week but have never seen here in the USA. You could also order it with ika and and tarako mixed in with evertything else too

            2 Replies
            1. re: RoyRon

              Man, you sure know how to make someone's mouth water! Thanks for posting about this dish. Consider me now accompnying you, on the quest for this uni spaghetti. Have you ever seen the tube at a japanese market here in the us?

              1. re: kare_raisu


                I have never found a source of the uni paste here in the USA. When I travelk to Japan I try to buy a bottle or two and bring it back with me. If you are near a good Japanese food market you might ask them if they can get it. It comes in a small jar and is in the refrigerated section of the market. I am not exactly sure of what the name is in Japanese or what the brand is. Good luck in tracking some down. It is extremly easy to make the uni spaghetti if you can locate a source for the paste.

            2. The ikura at hatsuhana is wonderful and much more mild than most ikura that i've had.

              1 Reply
              1. re: belle

                the problem for me with ikura, is that it can be a proverbial salt-bomb. its presence almost ruined an uni-don i ordered once for me.