Food Processing Techinology

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Uni Sushi
Uni (oo-nee) is the Japanese name for the edible part of the
Sea Urchin. Uni is actually the animals gonad which
produce the milt or roe. Uni ranges in color from rich gold to
light yellow, and has a creamy consistency that some love
and is off-putting to others. It is neverthless one sushi item
that is in icredible demand around the world, which is
selected in it is price. Sea urchin are the rare treat for those
who acquire a taste.
Uni sushi has a light, sweet and briny flavor. Uni is also sometimes served with with a raw quail
egg. Uni is also considered an aphrodisiac by some. It is harvested throughout the world,
however the west coast of the U.S. has in recent years become one of the largest sources, and
much of the harvest finds its way overseas to eager Asian costumers. Each sea urchin contains
five lobes and the harvesting of the uni is very delicate process as the meat easily falls apart.
Uni is a somewhat seasonal item and is at its best when served from late fall through the winter,
with december concidered the best month by Japanese standards.
Uni has historically been graded based on color, texture and freshness. The highest grade is a
bright yellow/gol (grade A) with a firm texture and somewhat sweet. Grade B uni is a more
muted yellow and has a softer texture and is less sweet, while grade C uni is reffered to as
Vana and is often the parts left over from uni that has broken apart during processing or
handling. Obviously, the higher grade, the higher the price and fresh uni takes directly from a
living sea urchin will command the highest process.
Uni is also available fresh (nama uni), frozen (Reito uni), baked uni (Yaki uni), steamed (Mushi
uni) and salted (Shio uni), which is usually reserved for the lower grade of uni. Uni is also
available as neri uni (blanded urchin paste)and tsubi uni ( a lumpy paste). The color and quality
of uni is largery dependant on its diet, gender, and time of harvest. Size is also important as
some lobes of uni can be too large for a piece of sushi.
How to processed frozen uni are, fresh roe of good quality is packed in standard wooden trays
or bulk plastic trays. Then the trays are stacked and inserted in a plastic bag, then frozen at
-170C after that the frozen roe, still in the plastic bag, is stored in insulated master cartoon in the
freezer.

Food Processing Techinology

FT5

Swanty Rahmazania