Ocean Hugger Foods, pioneer of plant-based seafood, will be debuting its newest product, Unami - a plant-based alternative to eel - at Booth #9639 at the 2019 National Restaurant Association Show.
Unami is made from eggplants using Ocean Hugger’s patent-pending process, which changes the texture of the vegetable to resemble the firm texture of freshwater eel, or unagi. The eggplant is then marinated in a mixture of gluten-free soy sauce, mirin, and algae oil which infuses it with a rich umami flavor. The result is a ready-to-use product great for sushi and rice bowls, as well as more innovative dishes like Japanese-style pizzas and tacos.
Unami is vegan, non-GMO and gluten-free. Because it’s plant-based, it does not contribute to the demise of freshwater eel, which have been in serious decline over the past 30 years and which are rated ‘Avoid’ on the Monterey Bay Aquarium’s Seafood Watch list.
The product will be available in 5kg cases consisting of 12-500g trays.
