Although there is nothing new here, it is not common to have a new crop of myoga 茗荷 harvested from our own garden (just started), fresh salt water (seawater) uni “Kaisui-uni” 海水ウニ and uni-shuto うに酒盗 from Maruhide 丸秀, all available in the same time. Myoga is best enjoyed fresh and the season is rather short and requires some effort to harvest. So, I served a small dish of myoga with cucumber, and wakame as well as two small dishes of each kind of uni. For the occasion, I pulled out the small lidded containers we purchased in Nihiki market, Kyoto 京都錦市場 some years ago.
These covered small dishes make a nice presentation since lifting the lid reveals the contents as a pleasant surprise. (On this occasion, however, my wife knew exactly what the dishes contained). From left to right are original uni shuto, salt water uni and the myoga dish.
Fresh uni from Maruhide is frequently out of stock. Recently however, fresh uni in seawater (i.e. uni in salt water with a salt concentration equivalent to seawater; about 3.5 percent) became available which was fine with us so we ordered it. We already had original uni shuto frozen in the freezer so we decided to have an “uni tasting festival” of both the seawater uni and the original uni shuto. As I mentioned before, most of the fresh uni is treated with “alum’ which makes it a bit firmer. The salt water uni is not treated or processed at all; just placed in seawater equivalent. As a result, it is a bit softer but has a pure uni taste. Dipped in wasabi and sashimi shouyu it is sublime uni enjoyment.
The picture below shows the original uni shuto(u). Maruhide is the only place this is made. Compared to other preserved uni (classic are “ Neri-uni” 練りウニ, “Tsubu-uni” 粒ウニ and less commonly “
steamed-uni” 蒸しウニ). The former two are readily available in Japan and come in small jars. They are salted and some alcohol is added and processed (the details are not clear). Neri-uni is homgenized and paste-like and Tsubu-uni retains its original shape. Maruhide Uni shutou is closer to tsubu-uni but it includes some additional proprietary process. In any case, it comes frozen in a jar and tastes much better than any other preserved uni we have tried. This should just be enjoyed without any additional seasonings .
Finally, we enjoy the very unique and distinct flavors of fresh myoga. We just harvested this in the morning. I combined the myoga with cucumber and wakame (salt-preserved one) dressed in sumiso 酢味噌.
Nothing comes close to fresh, especially saltwater, uni. But Maruhide uni shuto comes in a close second. Each has it’s own rich distinctive taste that goes extremely well with a sip of cold sake. Also, because of the rich taste intensity a little goes a long way. The myogo is such seasonal late summer taste harbinger of fall. Its distinctive fresh somewhat sharp taste complemented the the rich uni beautifully.
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