Had some uni at Blue Ribbon Manhattan last week that hailed from Hokkaido. While it was different in color from California (or Maine) uni, the taste was not remarkably different though the waiter described it as having a "stronger" taste. I am always trying to learn more about uni as I am hopelessly addicted. Also, can anyone comment on the practice of adding a quail egg to uni which I've heard is a way to mask lesser quality uni? Finally, I've been searching without luck for iki uni (squid sashimi stuffed with uni) which despite its name sounds great. At Taka I had seared uni with scallops which was also intersting as I'd never seen uni "cooked" before. Any uni experts out there?