The sea pineapple (Halocynthia roretzi) is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as meongge (멍게), and to a lesser extent in Japan, where it is known as hoya (ホヤ) or maboya (マボヤ).
Sea pineapples are known for both their peculiar appearance, described by journalist Nick Tosches as "something that could exist only in a purely hallucinatory eco-system"[1] and their peculiar taste, described as "something like iodine"[1] and "rubber dipped in ammonia".[2] However, aficionados claim that the taste is well suited to serving with sake.[3] The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities.[3]
Sea pineapples live in shallow water, usually attached to rocks and artificial structures, an example of marine biofouling. Halocynthia roretzi is adapted to cold water: it can survive in water temperatures between 2–24 °C (36–75 °F), but optimum temperature is around 12 °C (54 °F).[4]
Aquaculture of sea pineapples first succeeded in 1982, when 39 metric tons were produced in Korea.[4] Production reached a peak of 42,800 tons in 1994.[4] The FAO estimates that total world sea pineapple production in 2006 was 21,500 tons, worth around US$18 million.[3] Of this, 16,000 tons were cultivated in Japan, including 12,163 tons in Miyagi prefecture alone.[3]
Culinary uses
In Korea, sea pineapple is mostly eaten raw as meongge-hoe with vinegared gochujang, but it is also often pickled (meongge-jeot) or used to add flavor to kimchi.
In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce. It is also sometimes salted, smoked, grilled, deep-fried, or dried.[3]
^Rowthorn, Chris; Andrew Bender; John Ashburne; Sara Benson (2003). Lonely Planet Japan. Lonely Planet. ISBN1-74059-162-3.
^ abcdeNguyen, T.T.T. (April 2007). "Aquaculture of sea-pineapple, Halocynthia roretzi in Japan". Aquaculture Asia. XII (2): 21–23.
^ abc. Archived from the original on 2008-02-16. Retrieved 2007-06-15.
Wikimedia Commons has media related to Halocynthia roretzi.
January 09, 2023
pineapple, pineapple, halocynthia, roretzi, edible, ascidian, squirt, consumed, primarily, korea, where, known, meongge, 멍게, lesser, extent, japan, where, known, hoya, ホヤ, maboya, マボヤ, scientific, classificationkingdom, animaliaphylum, chordatasubphylum, tunic. The sea pineapple Halocynthia roretzi is an edible ascidian sea squirt consumed primarily in Korea where it is known as meongge 멍게 and to a lesser extent in Japan where it is known as hoya ホヤ or maboya マボヤ Sea pineappleScientific classificationKingdom AnimaliaPhylum ChordataSubphylum TunicataClass AscidiaceaOrder StolidobranchiaFamily PyuridaeGenus HalocynthiaSpecies H roretziBinomial nameHalocynthia roretzi Von Drasche 1884 Sea pineapples are known for both their peculiar appearance described by journalist Nick Tosches as something that could exist only in a purely hallucinatory eco system 1 and their peculiar taste described as something like iodine 1 and rubber dipped in ammonia 2 However aficionados claim that the taste is well suited to serving with sake 3 The flavor has been attributed to an unsaturated alcohol called cynthiaol which is present in minute quantities 3 Sea pineapples live in shallow water usually attached to rocks and artificial structures an example of marine biofouling Halocynthia roretzi is adapted to cold water it can survive in water temperatures between 2 24 C 36 75 F but optimum temperature is around 12 C 54 F 4 Aquaculture of sea pineapples first succeeded in 1982 when 39 metric tons were produced in Korea 4 Production reached a peak of 42 800 tons in 1994 4 The FAO estimates that total world sea pineapple production in 2006 was 21 500 tons worth around US 18 million 3 Of this 16 000 tons were cultivated in Japan including 12 163 tons in Miyagi prefecture alone 3 Culinary uses EditIn Korea sea pineapple is mostly eaten raw as meongge hoe with vinegared gochujang but it is also often pickled meongge jeot or used to add flavor to kimchi In Japan sea pineapple is most commonly eaten raw as sashimi simply by slicing the animal vertically removing the internal organs and serving them with vinegared soy sauce It is also sometimes salted smoked grilled deep fried or dried 3 Meongge hoe raw sea pineapples Meongge hoe bibimbap mixed rice with raw sea pineapples Sea pineapple hoya served as sashimi at a restaurant in JapanSee also EditSea squirts as foodReferences Edit a b Nick Tosches June 2007 If You Knew Sushi Vanity Fair Rowthorn Chris Andrew Bender John Ashburne Sara Benson 2003 Lonely Planet Japan Lonely Planet ISBN 1 74059 162 3 a b c d e Nguyen T T T April 2007 Aquaculture of sea pineapple Halocynthia roretzi in Japan Aquaculture Asia XII 2 21 23 a b c NOAA Korea US Agriculture Sea squirt Archived from the original on 2008 02 16 Retrieved 2007 06 15 Wikimedia Commons has media related to Halocynthia roretzi Retrieved from https en wikipedia org w index php title Sea pineapple amp oldid 1091200193, wikipedia, wiki, book, books, library,
