Uni (pronounced: oo-nee) is the Japanese name for the edible part (the interior meat) of the Sea Urchin.
Many times Uni is referred to as the roe (eggs), but in actuality it is the animal’s gonads ( organ that produces the milt/ roe).
This expensive ingredient (Due to it’s high demand particularly in sushi dishes, and rareness), has a creamy, briny consistency, a sweet and light flavor and ranges from rich gold to a light yellow color.
- Nigiri sushi or sashimi.
- Also sometimes served with a raw quail egg.
Throughout the world, however the west coast of the U.S. has become one of the largest sources for the Asian neighbors. Harvest is somewhat seasonal and is thought to be at its best when served from late fall through the winter, with December considered the best month by Japanese standards.
The process is very delicate since the meat falls apart and since each sea urchin only contains five ‘lobes’.
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