One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in Japanese). It’s a product I’ve come to really enjoy in recent years. We’re especially lucky in Singapore […]
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some prep time–and because a lot of our ingredients could be made ahead and frozen or stored in […]
I have to admit, it took me a while to appreciate uni. I blame that on the fact that most of my early experiences with sea urchin were with product that today I wouldn’t touch, i.e. stinky and pissy. I remember eating a particularly disgusting uni sushi asking myself, “why would anyone prize this? It’s disgusting.” Of course, these days, I know better.