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Types of uni for sushi?

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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?

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

    1 Reply
    1. re: Insidious Rex

      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.

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

      Also, why is uni stored in wood?

      Best regards, tony

      2 Replies
      1. re: aea6574

        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?

        1. re: Richard 16

          Catalina, a supplier out of S. Cal wrote:

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