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, sashimistyle, 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.

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