This blog is to highlight another item called “Uni Miso Ika Zuke”雲丹みそいか漬 that we got from Maruhide (shown in the little round dish on the right). We got it just before New Year with some other items including fresh uni. We finished all the other items sometime ago. I rediscovered this one “hiding” in the freezer and decided that unlike wine, frozen fish generally doesn’t improve over time so it was time to open the jar and taste the contents. We had it as a starter with cold sake one weekend evening.
“Uni miso ika zuke” is similar but different from squid “Shiokara” 塩辛 or “Shutou” 酒盗. The “sauce” is concentrated uni sea urchin. The below is the description from the Maruhide web site.
“Maruhide’s “Uni Miso” is Sea Urchin paste made with California Red Sea Urchin. Steamed at low temperature to condense to 1/2 of its weight, to make it rich and flavorful. The combination of “Uni Miso” with Sashimi grade Mongo-Squid (“Ika Zuke”) makes the perfect complement for sake.”
We wholeheartedly agree with the statement. It has a concentrated uni flavor but not too salty and the squid has a nice “sashimi”-like texture. This is indeed perfect to go with sipping cold sake.
I added few other items from my usual stash. From left back clockwise; chicken tsukunesquare つくね (instead of making into into a ball or sausage shape of tsukune, I put it in a baking pan and baked in the toaster oven at 350F for 30 minutes like the other chicken squares I make. Since I had fresh garlic chives, I added them), blanched rapini dressed in mustard-soy sauce 菜の花の辛子醤油, blanched sugar snap marinated in seasoned dashi スナップ豌豆の塩びたし, simmered “Kabocha” pumpkin かぼちゃの煮物, Dashi-maki Japanese omelet with garlic chive だし巻き and spicy baked tofu ピリ辛とうふ.
We had this while sitting outside on our deck on one of the first warm days of spring which made it taste even better. Now we have two house sakes; “MU”daiginjo 大吟醸 ”無” and “天狗舞”. Both are quite good with a bit more complexity in “tengumai”.