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.
