The red sea urchin, the purple urchin's smaller cousin ... taste like caviar. As for the roe, he loves placing it on top of toast, topped with a drizzle of olive oil. For those who aren't lucky ...

Sushi lovers think of sea urchin roe as the Japanese delicacy called uni, a coral-colored, spongy-velvety, sexy-tasting maritime fluff perched atop a puck of seasoned rice. Few Americans realize ...

Sausage meets the sea in this daring culinary twist—featuring rich, briny sea urchin roe (uni). It's a bold fusion of surf and sizzle that challenges expectations and redefines sausage creativity.

Learn more. In its May issue, the editors of Food & Wine magazine annointed uni, or the roe (the only edible part) of a sea urchin, “the new bacon.” Their trend spotters found uni in haute ...

Longspined sea urchins are native to temperate waters ... known as "uni" in Japan. Urchin roe is a delicacy, renowned for its sweet, buttery, umami flavors and bright golden color.

In short: Two NSW far south coast businesses are exporting sea urchin roe for the first time. International workers have played a key role in helping one business double their produce.

Inside the spiky test are five corals of roe, sometimes called tongues—the sea urchin’s wobbly gonads. Karoline O.A. Pettersen Sea urchins with their skin and spines removed. Jennifer Steen ...

This writer’s go-to at the sushi bar has long been uni, the egg-yolk-colored mass that I always thought was sea-urchin roe, but is described in “Changing the Menu” as the spiny creature’s ...