GoGo noodles

Zaru Soba and Live Uni Sashimi Lunch

After a long Sunday afternoon of house shopping this was the perfect treat. We decided to take a chance and swing by Mei Wah market on Clement street to see if they had any live uni in their seafood section. We were in luck and found about 10 or so in the tank. While Anthony bagged 3 of the sea urchins I grabbed a daikon and kaiware or daikon sprouts to accompany the sashimi. On the way home we stopped by BevMo and picked up a couple bottles of arrogant bastard and another ale that’s made from the stone brewery (sooo good).


It was such a beautiful day we decided to have our late lunch in the garden. As Anthony prepared the uni, I shredded the daikon into long thin strands for the sashimi and grated some for the zaru soba. There was already a bowl of perfectly chilled soba that his mom had prepared the night before which help make this a 30 minute meal. My favorite part of eating zaru soba is the dipping sauce. I like extra wasabi and green onions in my tsuyu.

The flavor of fresh uni is the absolute best, I won’t really eat it any other way. It’s very sweet and nutty and goes very well with the kaiware’s slight bitter and spicy flavor.

Here’s a picture of the live sea urchins or uni.

This is what the inside looks like….pretty gross. There are lots of guts, membrane and LOTS of sea crap to get through before you get to the good part.

This is the good part….the edible part is actually the roe sacks of the sea urchin. This was an exceptionally big piece of uni sashimi, about the size of your tongue.

Keepin’ it chill…There are exactly 5 roe sacks in each uni.

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