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.
Image 2 of 13 | Image credits: Keyaki, Pan Pacific Singapore
BOOK THESE TABLES HERE | KEYAKI, CHIKUYOTEI and CHIKUSEN | Fresh uni in a box | Uni in its natural, briny form is, in our opinion, one of the best ways it can be enjoyed. For city slickers, the next alternative to slicing freshly picked sea urchins open and slurping up its bright orange gonads, is to order one of these: at Pan Pacific’s Japanese restaurant, Keyaki, their uni is imported from Hokkaido and it is characterissed by its bright gold colour and firm but creamy texture. You can get a small order of approximately two slivers ($18) straight up; Chikuyotei serves a small bowl for $98, when it is in season in Japan (mid-June, likely); while Chikusen serves theirs at $28 an individual portion.