Sea Squirt

Sea Squirt, also known as sea pineapple (*meongge* in Korean and *hoya* or *maboya* in Japanese), is a tunicate marine animal prized for its intense, briny flavor and distinctive texture. Its culinary origins are primarily in East Asia, especially in Korean and Japanese cuisines, where it has been harvested and eaten for centuries as a seasonal delicacy.

The key to a great sea squirt dish is extreme freshness. The creature’s siphon and inner flesh must be cleaned meticulously to remove sand and bitterness. A great version is served raw, often sliced and eaten with a spicy gochujang-vinegar dipping sauce or simply with a squeeze of citrus. The ideal texture is firm, crunchy, and slightly gelatinous, releasing a burst of ocean-like, slightly iodine-forward flavor.

Regional variations reflect local palates. In Korea, sea squirt is commonly eaten raw (*meongge-hoe*) at seafood markets, sometimes over rice as *meongge-bibimbap*. It is also preserved as a pickled condiment (*meongge-jeot*). In Japan, especially in the Tohoku region, it appears as *hoya sashimi* or marinated in vinegar. In Cheju, South Korea—a prime source for the ingredient—the Dongmoon Seafood Market is a noted venue where visitors can sample freshly cut sea squirt, as highlighted by the *More Best Ever Food Review Show*. The creature’s unusual appearance, with its sac-like body and protruded siphons, has made it a memorable item for adventurous eaters. Chefs emphasize that proper handling (removing the rubbery outer membrane and the internal bitter tube) distinguishes an excellent preparation from a lackluster one.