Tuesday, March 23, 2010

Sea urchin, Part II

Sea urchin

So this is how sea urchins are opened. You cut around the mouth, removing the hard, almost rock like outer shell. Extraordinary - the shell underneath the spikes is purple, looking very much like those huge quartz crystals you see sold in cheap art shops. The gonads, the only edible portion, is orange, and look remarkably like roe. Bathed in a briny, dark juice. Wonderful. Since these are most commonly eaten raw, I spooned some in my mouth. Uni has an amazingly savoury, slightly briny flavour, very delicate indeed. Soft texture, almost creamy. Delicious, but lacking the intensity of the varieties I ate in Japan.


No comments:

Post a Comment