Uni (うに), or sea urchin, is a staple ingredient served at high end sushi restaurants around the world. The bright yellowish-orange part of the sea urchin that is actually consumed are the gonads (reproductive organs) of the sea urchin. The taste of uni is actually highly variable depending on the diet, season and location from…
Tag: Sea Urchin
Bouillabaisse with Sea Urchin Rouille
Bouillabaisse with Sea Urchin Rouille Bouillabaisse is a traditional Provençal fish soup that originated from Marseille in France. The dish originated from a way to utilise fish that was too bony to sell by stewing them together with a variety of herbs to make an amazing fish stew. This traditional dish was then adapted with…
Uni Chawanmushi
Uni Chawanmushi (海栗茶碗蒸し) Chawanmushi or Japanese steamed egg, is an appetizer that is adapted from Chinese steam egg and thus originates in Nagasaki, where Chinese sailors were allowed to trade with Japan during Japan’s period of isolation from the world. The name chawanmushi literally means steamed (蒸し) in a tea bowl (茶碗) and is thus…
