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"Vana" Uni?


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"Vana" Uni?

Richard 16 | May 8, 2009 08:37 AM

A place in CA (Catalina) sells a more "liquid" form of uni called "vana"; much cheaper but I'm presuming not good for gunkan.

I'm thinking this might be good for a rissoto or even in the rice for a real gourmet chirashi.

Has anyone here used it? Comments anyone?


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