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Singapore is already a world-famous destination for lovers of street food, but now a new addition to the hawker scene promises the height of umami infused deliciousness.
Sea Urchins, otherwise known as Uni are exploding in popularity as diners discover the complex and satisfying possibilities of the organism. The Uni is usually eaten cold in Japanese cuisine, paired with rice, to allow the complexity to play out over the palate of the taster, however, a new trend is seeing the Uni added to ramen, dissolved in the broth, turning it an orange colour and infusing the liquid with a rich and layered taste of the sea. It’s so perfect we wonder why it hasn’t already become a staple of Asian cuisine already.
Singapore is now home to Seizan Uni Ramen a stall in the multi-concept food enclave Picnic at Wisma Atria. The stall is an offshoot of the two-Michelin-starred kaiseki restaurant Seizan in Tokyo and will fly the flag for uni ramen in a city that is quickly becoming one of the world’s best foodie destinations.
Seizan already has a presence in Singapore with its Nabe Seizan, specialising in Dashi, a Japanese seafood broth, created by Tokyo-born chef Haruhiko Yamamoto. The uni ramen concept is another expression of the chef’s appreciation of the bounty of the sea and the wondrous flavour potential of nature’s most exquisite ingredients.
At Seizan Uni Ramen, the special broth is made of “proprietary dashi which is prepared over 10 hours with Japanese kombu, two types of dried fish flakes: katsuo (bonito) and maguro (tuna), and spring water from Mount Fuji, mixed with fresh, high-quality bafun uni from Hokkaido and other parts of Japan.”
The uni soup stock is prepared by chef Uchida in Nabe Seizan, and delivered to the ramen stall in Singapore each day.
