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Types of uni for sushi?

Richard 16 Feb 12, 2009 05:15 PM

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?

  1. a
    aea6574 Feb 16, 2009 06:39 PM

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

    Also, why is uni stored in wood?

    Best regards, tony

    2 Replies
    1. re: aea6574
      Richard 16 Feb 17, 2009 06:19 AM

      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
        Richard 16 Feb 17, 2009 07:47 AM

        Catalina, a supplier out of S. Cal wrote:

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

    2. Insidious Rex Feb 13, 2009 10:01 AM

      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
        Richard 16 Feb 16, 2009 12:29 PM

        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.

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