Halocynthia roretzi
| Sea pineapple | |
|---|---|
| Scientific classification | |
| Kingdom: | |
| Phylum: | |
| Subphylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | H. roretzi
|
Sea pineapple (Halocynthia roretzi) is an edible sea squirt eaten primarily in Japan, where it is known as hoya (ホヤ) or maboya (マボヤ), and Korea, where it is known as meongge.
Sea pineapples are known both for their peculiar appearance, described as by Nick Tosches as "something that could exist only in a purely hallucinatory eco-system ... an otherworldly marital aid of inscrutable purpose for the brides of Satan"[1], and their peculiar taste, described as "something like iodine"[1] and "rubber dipped in ammonia"[2]. The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities[3].
In Japan, sea pineapple is most commonly consumed raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegar soy sauce. It can also be eaten salted, smoked, grilled, deep-fried or dried[3]. In Korea, sea pineapple can be made into kimchi.
In 2006, 16,000 tonnes of sea pineapple were cultivated in Japan, including 12,163 tonnes in Miyagi prefecture[3].
References
- ^ a b ""If You Knew Sushi", Nick Tosches, [[Vanity Fair]], June 2007".
{{cite web}}: URL–wikilink conflict (help) - ^ Rowthorn, Chris (2003). Lonely Planet Japan. Lonely Planet. ISBN 1740591623.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ a b c Nguyen, T.T.T. (2007). "Aquaculture of sea-pineapple, Halocynthia roretzi in Japan". Aquaculture Asia. XII No. 2: 21–23.
{{cite journal}}: Unknown parameter|month=ignored (help)