California Murasaki Uni From the Forest Although most Teka Shouga comes

Although most Teka Shouga comes from larger roots shaved thin

these Cantabrian anchovies are cured for 8 months before being rinsed

and an intensely saline aroma reinforced by flavors that remind us of fresh mussels or clams

Sourced from Madagascar

Since 1988

California Murasaki Uni From the Forest Although most Teka Shouga comesThough the world's most revered uni comes from Hokkaido, we daresay that these extremely fresh catches from California can compete with the Japanese, at least in terms of sheer culinary delightfulness. This San Diego Murasaki uni is as bright and vivacious in flavor as it is in color, replete with tropical fruits like mango and pineapple, a lusciously creamy texture, and a brisk, saline finish. As with Japanese Murasaki uni, Californian renditions of