Types of uni for sushi?
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?
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?