Sea urchins are loved and hated all over the world. They have a strong oceanic smell and are creamy and rich while having a buttery texture. The richness and unique flavor make sea urchins an acquired taste. There are almost a thousand different species of sea urchins only a few of which are edible and can be found in all the oceans of the world. But they are very difficult to harvest especially since there are so few that can be eaten.
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How Sea Urchin (Uni) is Processed Commercially – How to Make It?
Sea urchins (often called "uni" in Japanese) are echinoderms with spiny spherical shells enclosing five gonads (reproductive glands) which form the edible part. They are shaped like a tongue and have a mustardy color and a consistency like a firm custard.
The ocean delicacy can be found all over the world but 80% is consumed in Japan. Some of the best sea urchins come from Hokkaido where they live in cold waters and feed on umami-rich seaweed. Much of this uni can be found throughout Japan and is often sought after by top restaurants around the world.
There are two main types of sea urchins: Murasaki and Bafun.
