山口県·海鮮
Uni Rice (Shimonoseki)
When you open the freshly cooked rice, the scent of the sea wafts out. This bowl, mixed with Shimonoseki's specialty grain uni, is packed with intense oceanic umami within a light, smooth texture. Shimonoseki is said to be the birthplace of 'tsubu-uni' (a delicacy made by curing sea urchin in salt). An anecdote remains that at the beginning of the Meiji era, gin was accidentally spilled on sea urchin at a temple on Mutsu Island; the resulting flavor was so wonderful that alcohol-marinated uni was born. As processing techniques were established and regions like Hokkaido and Sanriku became famous for their production, Shimonoseki came to be known as the 'City of Uni.' Alongside Fugu (pufferfish) and Kujira (whale), this uni is Shimonoseki's third 'number one' specialty. It is a luxurious dish that remains delicious even when cold.
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