TREASURE OF THE SEA

An acquired taste to some and adored by many, uni is an indulgent delicacy that enjoys cult status. Annabel Tan and Sara Yap dive into what makes this ocean treat so appealing and highlight some of the most creative ways chefs are serving it

- Annabel Tan and Sara Yap

Sea urchins are a prime example of why one should never judge a book by its cover. These spiny, spherical echinoderms (marine animals related to starfish and sea cucumbers) may have a prickly exterior, but their hard shells conceal a highly prized treasure. The edible gonads of the urchin - yellow-gold slivers of delicately sweet, buttery and slightly briny decadence are a coveted culinary treat in many parts of the world. This is especially true in Japan, which accounts for around 80 per cent of global uni consumption.

Sometimes also called sea urchin roe (though it is more accurately the reproductive organ that produces roe), uni is typically enjoyed raw to appreciate its creaminess and distinct oceanic flavour. It can be eaten in a myriad of ways, most commonly in sushi, Japanese rice bowls, sashimi-style, or mixed into pasta to create a creamy, umami sauce.

Beyond its bold taste, it is also a good source of protein, fibre, vitamins A and E, and essential minerals. Similar to fatty fish like salmon, uni is high in omega-3 fatty acids, which can help lower blood pressure and reduce the risk of abnormal heart rhythm.

FIND YOUR FLAVOUR

There are about 950 known species of sea urchin that exist across a wide range of depth zones in the world's oceans, of which about 180 are in the waters surrounding Japan. However, just 18 species (usually pinkish-red in colour) are edible and harvested for consumption. The traditional harvesting regions are Japan, Chile and the US, with other countries like Canada, Russia and Peru also supplying to the global market.