In Japanese culture, the cleaning of sea urchins (uni) and scallops (hotate) is performed with great care to preserve their delicate texture and fresh flavour. For sea urchins, the process involves carefully opening the shell without damaging the edible roe inside. The roe is gently rinsed in saltwater (not freshwater) to retain its natural taste and creamy texture. Precision is key, as the roe is fragile and highly prized for its sweet, briny flavour. For scallops, the shell is opened with a special knife, and the muscle is carefully separated from the shell. The innards and tough parts are removed, leaving only the soft, sweet adductor muscle. In some preparations, the skirt and roe are also cleaned and used. Both processes highlight the Japanese emphasis on freshness, purity of flavour, and aesthetic presentation, ensuring the seafood is served in its most natural and refined state. • Monday, dinner only Tuesday to Saturday, both for lunch and dinner Bookings via link in bio —setasushirestaurant.com 📷 giulia.nutricati
