Brave is the man who first laid eyes on a spiny and hazardous sea urchin and thought, "I’m going to eat that." And probably really hungry as well. Nevertheless, we have him to thank for the plump and briny lobes of orange roe that now grace our dinner tables. Uni - as it is called in Japanese - is traditionally eaten raw in Japan. While in Mediterranean cuisine, the creamy and rich urchin is used to flavour omelettes, soups and sauces. If, like us, you can’t get enough of this luscious ingredient, here are eleven reasons to indulge.