Types of uni for sushi?

[Richard 16]

I love uni and I get it when I can. There are, however, a lot of different types and places of harvesting (Japan, S. Cal., Maine). Will someone here please post a primer?

[aea6574]

Sorry, I do not more, but would like too.

Also, why is uni stored in wood?

Best regards, tony

[Richard 16]

I spoke with ISF Trading Co. out of Maine (Sea Urchin ISF, Maine), and they said:

1) Wood boxes generally are used by restaurants, and supermarkets the plastic.
2) The wood boxes have a higher grade uni.

Why the latter is so I don't know - yet. Tradition? Humidity control? Taste? (Does wood - and more specifically the type of wood - affect the taste?) Appearance?

[Richard 16]

Catalina, a supplier out of S. Cal wrote:

"For shipping so the uni will not move in transit"

[Insidious Rex]

Richard, they touched on it in the Sushi Man thread: http://chowhound.chow.com/topics/574740. Hope that helps.

[Richard 16]

Thanks, IR!

There were only two posts that I could find in that thread, and one of them was mine.....

However I am looking for more details. I have some from "A Connoisseur's Guide to Sushi", but I am looking for comments from ya'll. Differences in taste, texture, etc.