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Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas
Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas
Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas
Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas
Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas
Uni | Local Seafood From Hokkaido Region, Japan | TasteAtlas

Uni

(海栗, うに, Ezobafun-uni, Kaze, Kanze, Kita-murasaki-uni, Chili-uni, Aka-uni, Ricci di mare, Achinos, Aχινός, Erizo, Erizo de mar, Oricios, Sea Urchin)

Uni is a Japanese name for sea urchin gonads, an organ which produces the animal's roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries. The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny.


Uni is usually found at local markets or restaurants, and it can be easily incorporated into a variety of dishes. However, it should always be consumed fresh, preferably just out of the shell. In most countries, it is eaten raw, usually with a splash of lemon juice.


The most prominent uni varieties are cultivated in Japan, California, Maine, and Italy, and although very similar, they are region-specific and differ in size, flavor, color, and texture.  Read more

In Japan, uni is mostly used as a sushi ingredient, though it is also easily incorporated into other Japanese dishes. In Italy (ricci di mare), they are mainly found in Sicily, Sardinia, and Apulia where they are consumed raw, usually with a splash of lemon juice and homemade bread, but they are also incorporated into pasta dishes.


Sea urchin gonads, known as oricios, are also consumed in various Spanish regions, in Greece (achinos), and Chile (erizos). They are eaten raw, but they are also used in sauces, patés, scrambled eggs, or soups.

and  3 more countries

Part of

Egg Dish

Uni chawanmushi

Uni chawanmushi is a traditional egg-based dish. Chawanmushi is a soft egg custard that's steamed until the texture becomes silky smooth. The eggs are often flavored with ... Read more

Pasta

Spaghetti ai ricci di mare

Spaghetti ai ricci di mare is a simple pasta dish consisting of spaghetti and sea urchins, technically sea urchin gonads that produce the roe. Since the urchin ... Read more

Appetizer

Espuma de erizos de mar

Espuma de erizos de mar or sea urchin foam is a traditional tapa that's believed to be the most exquisite of them all. It's made with a combination of sea urchins, egg ... Read more

Rice Dish

Sushi

Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry ... Read more

Pairing tips

Wine Appellation

Vinho Verde

Vinho Verde is a Portuguese appellation for a variety of wines made with native regional grapes. The appellation is located in northern Portugal, and it is mainly ... Read more

Wine Variety

Falanghina

Falanghina is an old Italian white grape variety that is mostly associated and cultivated in Campania. For a very long time, it was not known that the name was ... Read more

Wine Appellation

Muscadet

Muscadet is a French white wine made in the valley of the Loire River, around the town of Nantes in the Pays de la Loire region, near the Atlantic Ocean. They ... Read more

Wine Appellation

Champagne

Popularly known as the gold standard of sparkling wine, true Champagne only comes from the actual Champagne region in France. It is produced using the so-called ... Read more

Serve with

Snack

Taralli

Taralli are Italian bagel-shaped dough rings made from olive oil, flour, and flavorings such as salt, pepper, and fennel seeds. The name tarallo comes from the ... Read more

Hokkaido Hairy Crab

n/a
Hokkaido Region, Japan

Sakura

n/a
Hokkaido Region, Japan

Densuke Watermelon

n/a
Hokkaido Region, Japan

Unagi

4.5
Japan

Ratings