Overview

Ascidians, commonly known as sea squirts, are sac-like marine filter feeders belonging to the class Ascidiacea within the subphylum Tunicata. They are characterized by a tough outer “tunic” made of the polysaccharide tunicin, which distinguishes them from other, less rigid tunicates. Their flavor is often described as briny and slightly metallic, with a texture that can range from firm to gelatinous depending on the species and preparation.

Origin and history

Ascidians are found in oceans worldwide, typically in shallow waters with salinities above 2.5%. They have been consumed in various coastal cultures for centuries, particularly in East Asia and the Mediterranean. In Korean cuisine, the species Halocynthia roretzi (known as meongge) is a traditional ingredient, often eaten raw or in salads. In Japan, ascidians (hoya or maboya) are harvested and served as sashimi or pickled. Their use in Western cuisines has been more limited, though they appear in some Mediterranean seafood dishes.

Varieties and aliases

  • Halocynthia roretzi (Korean meongge, Japanese hoya)
  • Halocynthia aurantium (Japanese maboya)
  • Microcosmus sulcatus (Mediterranean sea squirt, violet ascidian)
  • Phallusia mammillata (Mediterranean white sea squirt)
  • Styela clava (stalked sea squirt, Asian tunicate)

Culinary uses

Ascidians are most commonly eaten raw as sashimi or in salads, where their briny flavor and firm texture are highlighted. In Korea, meongge is often served with gochujang-based sauces or in bibimbap. In Japan, hoya is frequently pickled in vinegar or salt to reduce its strong metallic taste. The edible parts are typically the siphon and the inner body wall; the internal organs are usually removed. Ascidians are also used in soups and stews in some Mediterranean regions, where they add a distinct marine flavor.

Cross-cuisine context

Ascidians have no direct analogue in Mexican cuisine or in most of the other LA-relevant cuisines listed on the platform. Their closest textural and flavor parallels might be found in certain raw mollusks like clams or oysters, but the metallic, iodine-forward taste of ascidians is unique. In Korean cuisine, meongge occupies a niche similar to that of sea cucumber or sea pineapple, both of which are also marine invertebrates with strong, acquired tastes. No equivalent exists in Salvadoran, Guatemalan, or other Central American cuisines represented in LA.

Notes for cooks

  • Ascidians have a strong, metallic flavor that can be off-putting to some. Soaking in salted water or vinegar can mellow the taste.
  • The outer tunic is tough and inedible. Only the siphon and inner body wall are typically consumed.
  • Freshness is critical. Ascidians spoil quickly and should be consumed within a day of harvest. Look for specimens that are firm and have a clean, briny smell.