Here's everything you need to know about uni.
The edible part of the sea urchin known as uni has earned its status as a high-end sushi bar treat in Japan and now pretty much everywhere else. But sea urchins have been long fished and harvested anywhere there’s a coast, from Peru to Italy and Korea, where for centuries specially trained female scuba divers, called, have free-dived to collect sea urchins prying these spiny creatures off rocks with knives.
Uni is complicated. Some people will tell you it’s sweet and buttery, and while icy-cold raw uni atop a gunkan-maki at the sushi bar is their preferred way to enjoy it, it also tastes delicious when lightly cooked or steamed. Fans say the flavor evokes a dip in cool saltwater. Detractors use more colorful metaphors.
Of the hundred-plus species of sea urchin, there are a handful that grow in commercial fisheries that diners are most familiar with. The waters around Japan’s northerly island of Hokkaido are famous for uni that feeds on pristine kelp, which gives it an umami-intensive flavor. There are several species of note, including Murasaki uni, which fetches the highest price for its large tongues and sweet flavor.
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