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(Created page with " An Uni (Food) is a Gonad that ... * <B>AKA:</B> As Food, Sea Urchin. * <B>See:</B> Gonad, South Korea, Sashimi, Franz Lidz, The Sydney Morning Herald, Sushi, Soy Sauce, Wasabi, Hakai Magazine, Oko-Oko, Sama-Bajau People, Philippines. ---- ---- ==References== === 2024 === * (Wikipedia, 2024) ⇒ https://en.wikipedia.org/wiki/Sea_urchin#As_food Retrieved:2024-4-24. ** The gonads of both male...") |
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* (Wikipedia, 2024) | * (Wikipedia, 2024) ⇒ https://en.wikipedia.org/wiki/Sea_urchin#As_food Retrieved:2024-4-24. | ||
** The [[gonad]]s of both male and female sea urchins, sometimes euphemized as sea urchin "roe" or "corals", <ref> Laura Rogers-Bennett, "The Ecology of ''Strongylocentrotus franciscanus'' and ''Strongylocentrotus purpuratus''" ''in'' John M. Lawrence, ''Edible sea urchins: biology and ecology'', p. 410 </ref> are culinary delicacies in many parts of the world, especially Japan.<ref name="Davidson, Oxford Companion"/> <ref> John M. Lawrence, "Sea Urchin Roe Cuisine" ''in'' John M. Lawrence, ''Edible sea urchins: biology and ecology'' </ref> <ref> "[http://www.smithsonianmag.com/science-nature/rise-sea-urchin-180951859/?all The Rise of the Sea Urchin]", [[Franz Lidz]] July 2014, ''Smithsonian'' </ref> In Japan, sea urchin is known as , and its gonads (the only meaty, edible parts of the animal) can retail for as much as ¥40,000 ($360) per kilogram;<ref name="smh"></ref> they are served raw as ''[[sashimi]]'' or in ''[[sushi]]'', with [[soy sauce]] and ''[[wasabi]]''. Japan imports large quantities from the United States, [[South Korea]], and other producers. Japan consumes 50,000 tons annually, amounting to over 80% of global production. Japanese demand for sea urchins has raised concerns about overfishing. <ref> "Sea Urchin Fishery and Overfishing", ''TED Case Studies'' '''296''', American University [http://www.american.edu/TED/urchin.htm full text] </ref> Sea urchins are commonly eaten stuffed with rice in the traditional ''[[oko-oko]]'' dish among the [[Sama-Bajau people]] of the [[Philippines]].<ref name="kso 1"></ref> They were once foraged by coastal Malay communities of [[Singapore]] who call them ''jani''. In New Zealand, ''[[Evechinus chloroticus]]'', known as ''kina'' in [[Māori language|Māori]], is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable. In [[Mediterranean cuisine]]s, ''Paracentrotus lividus'' is often eaten raw, or with lemon, <ref> for Puglia, Italy: Touring Club Italiano, ''Guida all'Italia gastronomica'', 1984, p. 314; for Alexandria, Egypt: [[Claudia Roden]], ''A Book of Middle Eastern Food'', p. 183 </ref> and known as ''ricci'' on [[Italy|Italian]] menus where it is sometimes used in pasta sauces. It can also flavour [[omelette]]s, [[scrambled eggs]], [[fish soup]], <ref> [[Alan Davidson (food writer)|Alan Davidson]], ''Mediterranean Seafood'', p. 270 </ref> [[mayonnaise]], [[béchamel sauce]] for tartlets, <ref> [[Larousse Gastronomique]]</ref> the ''boullie'' for a [[soufflé]], <ref> [[Curnonsky]], ''Cuisine et vins de France'', nouvelle édition, 1974, p. 248 </ref> or [[Hollandaise sauce]] to make a fish sauce. <ref> Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. p. 280 </ref> On the Pacific Coast of North America, ''[[Strongylocentrotus franciscanus]]'' was praised by [[Euell Gibbons]]; ''[[Strongylocentrotus purpuratus]]'' is also eaten.<ref name="Davidson, Oxford Companion"/> [[Indigenous peoples of the Americas|Native Americans]] in California are also known to eat sea urchins.<ref name="google"></ref> The coast of Southern California is known as a source of high quality ''uni'', with divers picking sea urchin from kelp beds in depths as deep as 24 m/80 ft.<ref name=":0"></ref> As of 2013, the state was limiting the practice to 300 sea urchin diver licenses.<ref name=":0" /> Though the edible ''[[Strongylocentrotus droebachiensis]]'' is found in the North Atlantic, it is not widely eaten. However, sea urchins (called ''uutuk'' in [[Alutiiq language|Alutiiq]]) are commonly eaten by the Alaska Native population around [[Kodiak Island]]. It is commonly exported, mostly to [[Japan]]. In the West Indies, [[Slate pencil urchin (Atlantic)|slate pencil urchins]] are eaten.<ref name="Davidson, Oxford Companion">Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. pp. 730–731. </ref> <P> In [[Chilean cuisine]], it is served raw with lemon, onions, and olive oil. <P> <gallery mode="packed" heights="150px"> <P> Unidon Murakami.jpg|Japanese ''[[donburi|uni-don]]'', or rice bowl with sea urchin roe <P> Sushi uni.jpg|Japanese ''[[nigirizushi]]'' with sea urchin roe <P> Sushi Saito IMG 1773 (23720371141).jpg|Sea urchin roe (''uni'') [[sashimi]] <P> </gallery> | ** The [[gonad]]s of both male and female sea urchins, sometimes euphemized as sea urchin "roe" or "corals", <ref> Laura Rogers-Bennett, "The Ecology of ''Strongylocentrotus franciscanus'' and ''Strongylocentrotus purpuratus''" ''in'' John M. Lawrence, ''Edible sea urchins: biology and ecology'', p. 410 </ref> are culinary delicacies in many parts of the world, especially Japan.<ref name="Davidson, Oxford Companion"/> <ref> John M. Lawrence, "Sea Urchin Roe Cuisine" ''in'' John M. Lawrence, ''Edible sea urchins: biology and ecology'' </ref> <ref> "[http://www.smithsonianmag.com/science-nature/rise-sea-urchin-180951859/?all The Rise of the Sea Urchin]", [[Franz Lidz]] July 2014, ''Smithsonian'' </ref> In Japan, sea urchin is known as , and its gonads (the only meaty, edible parts of the animal) can retail for as much as ¥40,000 ($360) per kilogram;<ref name="smh"></ref> they are served raw as ''[[sashimi]]'' or in ''[[sushi]]'', with [[soy sauce]] and ''[[wasabi]]''. Japan imports large quantities from the United States, [[South Korea]], and other producers. Japan consumes 50,000 tons annually, amounting to over 80% of global production. Japanese demand for sea urchins has raised concerns about overfishing. <ref> "Sea Urchin Fishery and Overfishing", ''TED Case Studies'' '''296''', American University [http://www.american.edu/TED/urchin.htm full text] </ref> Sea urchins are commonly eaten stuffed with rice in the traditional ''[[oko-oko]]'' dish among the [[Sama-Bajau people]] of the [[Philippines]].<ref name="kso 1"></ref> They were once foraged by coastal Malay communities of [[Singapore]] who call them ''jani''. In New Zealand, ''[[Evechinus chloroticus]]'', known as ''kina'' in [[Māori language|Māori]], is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable. In [[Mediterranean cuisine]]s, ''Paracentrotus lividus'' is often eaten raw, or with lemon, <ref> for Puglia, Italy: Touring Club Italiano, ''Guida all'Italia gastronomica'', 1984, p. 314; for Alexandria, Egypt: [[Claudia Roden]], ''A Book of Middle Eastern Food'', p. 183 </ref> and known as ''ricci'' on [[Italy|Italian]] menus where it is sometimes used in pasta sauces. It can also flavour [[omelette]]s, [[scrambled eggs]], [[fish soup]], <ref> [[Alan Davidson (food writer)|Alan Davidson]], ''Mediterranean Seafood'', p. 270 </ref> [[mayonnaise]], [[béchamel sauce]] for tartlets, <ref> [[Larousse Gastronomique]]</ref> the ''boullie'' for a [[soufflé]], <ref> [[Curnonsky]], ''Cuisine et vins de France'', nouvelle édition, 1974, p. 248 </ref> or [[Hollandaise sauce]] to make a fish sauce. <ref> Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. p. 280 </ref> On the Pacific Coast of North America, ''[[Strongylocentrotus franciscanus]]'' was praised by [[Euell Gibbons]]; ''[[Strongylocentrotus purpuratus]]'' is also eaten.<ref name="Davidson, Oxford Companion"/> [[Indigenous peoples of the Americas|Native Americans]] in California are also known to eat sea urchins.<ref name="google"></ref> The coast of Southern California is known as a source of high quality ''uni'', with divers picking sea urchin from kelp beds in depths as deep as 24 m/80 ft.<ref name=":0"></ref> As of 2013, the state was limiting the practice to 300 sea urchin diver licenses.<ref name=":0" /> Though the edible ''[[Strongylocentrotus droebachiensis]]'' is found in the North Atlantic, it is not widely eaten. However, sea urchins (called ''uutuk'' in [[Alutiiq language|Alutiiq]]) are commonly eaten by the Alaska Native population around [[Kodiak Island]]. It is commonly exported, mostly to [[Japan]]. In the West Indies, [[Slate pencil urchin (Atlantic)|slate pencil urchins]] are eaten.<ref name="Davidson, Oxford Companion">Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. pp. 730–731. </ref> <P> In [[Chilean cuisine]], it is served raw with lemon, onions, and olive oil. <P> <gallery mode="packed" heights="150px"> <P> Unidon Murakami.jpg|Japanese ''[[donburi|uni-don]]'', or rice bowl with sea urchin roe <P> Sushi uni.jpg|Japanese ''[[nigirizushi]]'' with sea urchin roe <P> Sushi Saito IMG 1773 (23720371141).jpg|Sea urchin roe (''uni'') [[sashimi]] <P> </gallery> | ||
<references/> | <references/> | ||
Revision as of 04:07, 24 April 2024
An Uni (Food) is a Gonad that ...
- AKA: As Food, Sea Urchin.
- See: Gonad, South Korea, Sashimi, Franz Lidz, The Sydney Morning Herald, Sushi, Soy Sauce, Wasabi, Hakai Magazine, Oko-Oko, Sama-Bajau People, Philippines.
References
2024
- (Wikipedia, 2024) ⇒ https://en.wikipedia.org/wiki/Sea_urchin#As_food Retrieved:2024-4-24.
- The gonads of both male and female sea urchins, sometimes euphemized as sea urchin "roe" or "corals", [1] are culinary delicacies in many parts of the world, especially Japan.[2] [3] [4] In Japan, sea urchin is known as , and its gonads (the only meaty, edible parts of the animal) can retail for as much as ¥40,000 ($360) per kilogram;[5] they are served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea, and other producers. Japan consumes 50,000 tons annually, amounting to over 80% of global production. Japanese demand for sea urchins has raised concerns about overfishing. [6] Sea urchins are commonly eaten stuffed with rice in the traditional oko-oko dish among the Sama-Bajau people of the Philippines.[7] They were once foraged by coastal Malay communities of Singapore who call them jani. In New Zealand, Evechinus chloroticus, known as kina in Māori, is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable. In Mediterranean cuisines, Paracentrotus lividus is often eaten raw, or with lemon, [8] and known as ricci on Italian menus where it is sometimes used in pasta sauces. It can also flavour omelettes, scrambled eggs, fish soup, [9] mayonnaise, béchamel sauce for tartlets, [10] the boullie for a soufflé, [11] or Hollandaise sauce to make a fish sauce. [12] On the Pacific Coast of North America, Strongylocentrotus franciscanus was praised by Euell Gibbons; Strongylocentrotus purpuratus is also eaten.[2] Native Americans in California are also known to eat sea urchins.[13] The coast of Southern California is known as a source of high quality uni, with divers picking sea urchin from kelp beds in depths as deep as 24 m/80 ft.[14] As of 2013, the state was limiting the practice to 300 sea urchin diver licenses.[14] Though the edible Strongylocentrotus droebachiensis is found in the North Atlantic, it is not widely eaten. However, sea urchins (called uutuk in Alutiiq) are commonly eaten by the Alaska Native population around Kodiak Island. It is commonly exported, mostly to Japan. In the West Indies, slate pencil urchins are eaten.[2]
In Chilean cuisine, it is served raw with lemon, onions, and olive oil.
- The gonads of both male and female sea urchins, sometimes euphemized as sea urchin "roe" or "corals", [1] are culinary delicacies in many parts of the world, especially Japan.[2] [3] [4] In Japan, sea urchin is known as , and its gonads (the only meaty, edible parts of the animal) can retail for as much as ¥40,000 ($360) per kilogram;[5] they are served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea, and other producers. Japan consumes 50,000 tons annually, amounting to over 80% of global production. Japanese demand for sea urchins has raised concerns about overfishing. [6] Sea urchins are commonly eaten stuffed with rice in the traditional oko-oko dish among the Sama-Bajau people of the Philippines.[7] They were once foraged by coastal Malay communities of Singapore who call them jani. In New Zealand, Evechinus chloroticus, known as kina in Māori, is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable. In Mediterranean cuisines, Paracentrotus lividus is often eaten raw, or with lemon, [8] and known as ricci on Italian menus where it is sometimes used in pasta sauces. It can also flavour omelettes, scrambled eggs, fish soup, [9] mayonnaise, béchamel sauce for tartlets, [10] the boullie for a soufflé, [11] or Hollandaise sauce to make a fish sauce. [12] On the Pacific Coast of North America, Strongylocentrotus franciscanus was praised by Euell Gibbons; Strongylocentrotus purpuratus is also eaten.[2] Native Americans in California are also known to eat sea urchins.[13] The coast of Southern California is known as a source of high quality uni, with divers picking sea urchin from kelp beds in depths as deep as 24 m/80 ft.[14] As of 2013, the state was limiting the practice to 300 sea urchin diver licenses.[14] Though the edible Strongylocentrotus droebachiensis is found in the North Atlantic, it is not widely eaten. However, sea urchins (called uutuk in Alutiiq) are commonly eaten by the Alaska Native population around Kodiak Island. It is commonly exported, mostly to Japan. In the West Indies, slate pencil urchins are eaten.[2]
- ↑ Laura Rogers-Bennett, "The Ecology of Strongylocentrotus franciscanus and Strongylocentrotus purpuratus" in John M. Lawrence, Edible sea urchins: biology and ecology, p. 410
- ↑ 2.0 2.1 2.2 Davidson, Alan (2014) Oxford Companion to Food. Oxford University Press, 3rd edition. pp. 730–731.
- ↑ John M. Lawrence, "Sea Urchin Roe Cuisine" in John M. Lawrence, Edible sea urchins: biology and ecology
- ↑ "The Rise of the Sea Urchin", Franz Lidz July 2014, Smithsonian
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedsmh - ↑ "Sea Urchin Fishery and Overfishing", TED Case Studies 296, American University full text
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedkso 1 - ↑ for Puglia, Italy: Touring Club Italiano, Guida all'Italia gastronomica, 1984, p. 314; for Alexandria, Egypt: Claudia Roden, A Book of Middle Eastern Food, p. 183
- ↑ Alan Davidson, Mediterranean Seafood, p. 270
- ↑ Larousse Gastronomique
- ↑ Curnonsky, Cuisine et vins de France, nouvelle édition, 1974, p. 248
- ↑ Davidson, Alan (2014) Oxford Companion to Food. Oxford University Press, 3rd edition. p. 280
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedgoogle - ↑ 14.0 14.1 Cite error: Invalid
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