I'm the Sake Portfolio Manager at Tenzing Wine and Spirits, a Chicago based distributor. We represent artisanal wine, spirits and Sake. I oversee the sales and education of about 200 Japanese products, including Sake, Shochu, and Japanese whiskey.
The Wakame sea vegetable is an edible form of seaweed. On this page I would like to offer you a little bit more information about it. We will briefly discuss what it tastes like, ways to cook and eat it, and also some of the health benefits associated with it.
A sea urchin is that spiny little creature you may have seen in a tidepool at the beach or at an aquarium. They may be a number of different colors including purple, brown, green, olive, even red. What's interesting is that they do not only live in tidepools.
There are actually over 900 species of sea urchins and they can be found in intertidal waters or at depths of up to 5000 meters.
by circusline - sea urchin uni-don in Samani, Hokkaido
One other thing that may be interesting is that sea urchins are also considered a delicacy and they are eaten by people around the world. Along with the Sea Cucumber, they are both considered one of the strangest food to eat for a westerner.
Opinions are mixed on whether sea urchin tastes good or not. I have spoken to a lot of people to get some different perspectives and some people love the way it tastes while others can't stand it. One person that I spoke to said that it tasted like a dirty sponge that was used to clean the bottom of the ocean.
However, there are many people who consider it a delicious treat. People that like Sea urchin describe it as being rich, creamy, and a bit sweet. It is briny with a slightly nutty flavor and one person I spoke to said that it has a slight sweetness that is similar to raw scallops.
Some people also describe sea urchin roe as the foie gras of the sea, saying that the texture is smooth and custard like. Some people like the taste of sea urchin right away and others describe it as an acquired taste but most people agree that it needs to be fresh because it can go bad quickly.
It is very important that sea urchin is prepared fresh. Therefore, you either have to collect them yourself or develop a relationship with a fisherman or a store that sells live sea urchin.
The spines of the sea urchin should be stiff and rigid, and the opening on the underside should be closed. They can be stored for a short time in a refrigerator underneath a damp towel. The edible parts of a sea urchin are the gonads and the roe. Both can be eaten raw or cooked.
In Mediterranean cuisine, the gonads are often eaten raw with a bit of lemon. In Italian cuisine, they may be used in pasta sauces, fish sauces, or used to flavor scrambled eggs, omelettes, or fish soup.
In Japan, the roe is a delicacy which can retail for over $450 per kilogram. The roe is served raw as sashimi or in sushi form(Uni Sushi) and it is often served with soy sauce and wasabi.
Also check out sea urchin pizza made at Cotogna, a restaurant in San Francisco created by a Michelin-Star Chef.
![Cotogna Sea Urchin Pizza [Photo:David Kover]](/sites/default/files/japanesefoodimages/2012/11/20110207-136753-Cotogna-Sea-Urchin-Pizza.jpg "Cotogna Sea Urchin Pizza [Photo:David Kover]")
Video demonstration on Sea Urchin
If you are a sushi lover you are probably familiar with Japanese ginger. If not, we are going to tell you what it is, how it's prepared and why it tends to accompany sushi.
Jiri Ono is a man in his ninties that owns a small sushi restaurant in Tokyo. He also happens to be a master sushi chef who has been making sushi nearly all of his life. His father was an alcoholic who abandoned his family when Ono was just seven years old.
And at nine years of age, it was time for Ono to take care of himself and that is when he first began making sushi. Today he can still be found at his restaurant every day where he oversees every detail from food preparation to seating arrangements.
Amsterdam has a high proportion of Japanese Restaurants compared to other European countries. If you are a fan of Japanese cuisine and you will be visiting Amsterdam, two restaurants that you simply must visit would be Sonchi Sushi Wok and Yamazato.
The popularity of Japanese cooking knives are quite possibly at their peak in terms of global popularity. Unsurpassed in quality and sharpness, as well as being "purpose-built", these blades have earned a fierce reputation as being the best money can buy.
One brand that started the global Japanese kitchen knife craze is, ironically, Global Knives. These one-piece wonders have been considered the catalyst for all other Japanese knives. With a modern look, these blades are extremely well balanced, deadly sharp and will last a lifetime with proper care.
While there are many popular roots used in Japanese cooking including Kabu (turnip), Jagaimo (potato), Satoimo (taro root), Nagaimo (yam), Renkon (lotus root), Gobo (burdock root), Ninjin (carrot), Tamanegi (onion) and Shoga (ginger), perhaps none are as popular as the Daikon (giant white radish) and Satsumaimo (sweet potato). Let’s take a closer look at these two staples of Japanese cuisine.
Due to the fact that it’s an island, most of Japan’s cuisine is highly tied to the sea, giving us the rich and unique flavors and textures that we’ve come to associate with Japanese cooking. But it’s not just the fish or rice that everyone thinks about when they think Japanese food, it’s also the seaweed (a very important element of the Japanese diet for centuries) that plays an vital role in the authenticity and taste of the cooking.
With so many sushi bars popping up all over the place and our palates sometimes used to the pre-packaged sushi we buy from the supermarket, it’s good to take a quick reminder course on what quality sushi is. Whether you’re a first-timer or a long-time sushi expert, it’s helpful to keep the following criteria in mind when looking for quality sushi:
Before Sitting Down:
